Ayurvedic Vegan Chickpea and Potato Curry Recipe from The Yoga Girl® Kitchen

Still cooking and baking up a storm? Same here!

At least once a week we make a big batch of curry, soup or dal and eat it for a few days or freeze it. Food is medicine and spices are the healing components.

The health benefits of Ayurvedic spices and herbs that we love to use in curry and dal keep the immune system strong, aid in digestion, help to reduce inflammation and reduce blood pressure.

Our Ayurvedic medicine of the week is chickpea and potato curry recipe, also known as Chana Aloo curry.


Chickpeas are an amazing source of protein, they help to reduce cholesterol, lower the risk of heart disease, and are a vast source of vitamins and minerals.

While chickpeas and potatoes are an amazing combination, the real stars of this dish are the Ayurvedic spices!


Spices add flavor to any dish, and you will want to sop up every last bit of savory curry sauce with basmati rice and a side of garlic naan.

Most curries start with a similar base of spices sautéed with onion, garlic, ginger and mustard seeds. This recipe calls for cumin, paprika, fenugreek, turmeric, and a dash of cayenne pepper.

All of these spices have amazing, medicinal, immune boosting properties!

Cumin is known to aid in digestion, and its savory flavor adds a lot of depth to any dish. Cumin is also known to actually prevent food borne illnesses; therefore, we cannot get enough cumin in our diet! Sprinkle it on everything and anything and add a heaping amount to your curry.


Paprika has antibacterial qualities and can help to eliminate bacteria in food as well. Paprika is also very beneficial for hair and skin as well as helps to lower cholesterol!

Fenugreek is a sweet, nutty herb that also comes in powder form. It is commonly used in Indian cuisine, and it has anti-inflammatory properties, as well as helps to lower blood sugar levels. It is a key ingredient in most curry powders and has a savory yet sweet property to it.

Turmeric is the ultimate healing spice. It is a yellow root similar to ginger, but you can also use the ground powder form. Turmeric is a powerful anti-inflammatory, and also helps to support the liver and kidneys. In Ayurveda it is known to “clean the blood”.


Cayenne pepper helps to boost metabolism and adds a bit of heat to the dish, as well as helps to boost the immune system and eliminate bacteria.

All of these Ayurvedic spices have medicinal qualities and help to keep your immune system strong, clear of bacteria, aid in digestion, support heart health, lower inflammation and more.

You are basically seasoning your food with medicine while making it taste flavorful and delicious. A win/win for all!

Even though the days are starting to get warmer, a hearty, healing curry is always a good idea. It's like taking your weekly dose of medicine without having to take actual pills or prescriptions!


This curry is super easy to whip up, in less than an hour you will have a delicious, healing, heartwarming curry packed full of immune boosting spices.

Ayurvedic Vegan Chickpea and Potato Curry recipe from The Yoga Girl® Kitchen

The Ingredients:

  • 1 white onion, chopped
  • 3 cloves garlic, chopped
  • 1 ½ in knob of ginger, peeled and chopped
  • 1 can of chickpeas
  • 3-4 peeled and chopped potatoes
  • 1 can of tomato paste
  • 1 can of coconut milk
  • 3 cups of veggie stock
  • 1 1/2 tsp cumin
  • 1 tsp paprika
  • ½ tsp fenugreek
  • 1 tsp turmeric
  • ½ tsp cayenne pepper
  • Salt and pepper to taste
  • ½ tsp mustard seeds
  • 1 tbsp extra virgin olive oil
  • optional chili pepper

The Process:

  1. Heat the olive oil in a pan. Add the mustard seeds and once they start to pop add the onion and sauté until softened and fragrant. 

  2. Add the ginger, garlic and spices. Sautee until the ginger softens, about 30-45 seconds. 

  3. Add the potatoes and coat them in the spice mixture. 

  4. Strain the chickpeas, but be sure to __save the water__ (aka aquafaba). Add the chickpeas and stir to coat in the spice mixture.

  5. Add coconut milk, veggie stock, half of the chickpea water, and can of crushed tomatoes then bring to a boil. *If you want an extra bit of heat, add a chopped chili pepper.*

  6. Reduce to a simmer and cover for 30 mins.

Garnish with fresh parsley, spring onion, chopped cashews or almonds, even a dollap of vegan sour cream! We love to serve curries over basmati rice in order to sop up all of the saucy, spicy goodness, and add a side of homemade garlic naan bread as well. Delicious and medicinal!

What is your favorite part of this recipe? Share in the comments below!

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