This Yellow Curry is one of the Easiest and yummiest I have ever eaten, it has no complications or strange ingredients: chickpeas, potatoes, green peas… This is my favourite recipe to cook when I have non-vegetarian/vegan diners at home and they always love it! It’s very creamy but at the same time is full of protein from chickpeas and green peas.

You can use fresh seeds (cumin, mustard, curry), the taste will be more aromatic and intense. But as I know it is not easy to find them, I wanted to use spice powders because they are more accessible to everyone! Also, if where you live you can’t find coconut milk (I can’t easily find it in Italy), you can replace it with a brick of unsweetened soya cream!I love this recipe because we can use the vegetables we have in the fridge at that moment! We love to serve it with cooked basmati rice and fresh parsley for a Gluten-Free version or with Naan Bread to spread on the sauce!If you make this recipe leave a comment and don’t forget to share it on Instagram, tag me @EarthyMaite + #EarthyMaite! I love seeing your delicious recreations 

Yield: Mains

Easy Yellow Curry | Vegan

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

This Vegan Yellow Curry is one of the Easiest curries with no strange ingredients: chickpeas, potatoes, peas... and full of protein!

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Ingredients

• 1 large onion, chopped
• 1 leek, chopped
• 4 cloves of garlic, minced
• 4 tbsp Extra Virgin Olive Oil (EVOO)
• 4 medium potatoes, peeled and diced
• 200g frozen green peas
• 2 cans of cooked chickpeas (400g)
• 1 can of coconut milk
• 1 cup fresh spinach

Spices

• 1 tbsp curry
• 1/2 tbsp turmeric powder
• 1 tsp paprika
• Salt and pepper to taste

Serving

• Cooked basmati rice
• Fresh parsley

Instructions

1. In a large pot on medium-high heat, add the EVOO with the spices and stir. After 30 seconds add the onion, leek and garlic and cook until translucent, about 5 min.
2. When everything is golden, add the potatoes and cover with water (about 1 cup). Cook until tender, about 15 min.
3. When tender, add green peas, chickpeas and coconut milk and stir. Let it cook 5 more minutes.
4. Finally, before serving we can add a handful of chopped spinach and remove from the heat.
5. We can serve it with cooked basmati rice and fresh parsley for a Gluten-Free version or naan bread.
6. Store in in the refrigerator for up to 5 days.