Curried Chickpeas Potatoes
Dive into the bold and comforting flavors of Curried Chickpeas Potatoes, a vegan-friendly one-pot wonder packed with wholesome ingredients and aromatic spices. This hearty curry combines tender golden potatoes, protein-rich chickpeas, and vibrant baby spinach, all bathed in a luscious coconut milk and tomato base infused with fragrant curry powder, turmeric, and hints of cumin. Quick and easy to prepare, this 45-minute recipe is perfect for busy weeknights or meal prep, offering a satisfying and nutritious dish that's as flavorful as it is filling. Serve it over fluffy basmati rice or with warm flatbread, and finish with a squeeze of fresh lime for a zesty twist. Perfect for curry lovers seeking a plant-based main course with a burst of spice and comfort!
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Recipe Information
Ingredients
- 2 tablespoons cooking oil (e.g., coconut oil or vegetable oil)
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 0.5 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 medium golden or Yukon potatoes, diced into 1-inch cubes
- 3 cups cooked chickpeas (drained and rinsed, if using canned)
- 1 cup diced tomatoes (canned or fresh)
- 1 cup coconut milk
- 1 cup vegetable broth or water
- 2 cups baby spinach
- 2 tablespoons fresh cilantro, chopped
- 1 medium lime, cut into wedges
Instructions
Heat the cooking oil in a large skillet or saucepan over medium heat.
Add the diced onion and cook for 5-7 minutes, stirring occasionally, until it becomes soft and translucent.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Sprinkle in the curry powder, ground cumin, ground turmeric, cayenne pepper (if using), salt, and black pepper. Stir the spices into the onion mixture for about 1 minute to toast them and release their flavors.
Add the diced potatoes to the pan and stir to coat them evenly with the spice mixture.
Pour in the diced tomatoes, coconut milk, and vegetable broth. Stir well and bring the mixture to a simmer.
Lower the heat to medium-low, cover the pan with a lid, and let the curry simmer for 15-20 minutes, stirring occasionally, until the potatoes are tender and can be easily pierced with a fork.
Stir in the cooked chickpeas and baby spinach. Allow everything to simmer for another 5 minutes until the spinach is wilted and the chickpeas are heated through.
Taste and adjust the seasoning with more salt or pepper, if needed.
Sprinkle the chopped cilantro over the curry before serving.
Serve hot with steamed rice, flatbread, or on its own, garnished with lime wedges for a bright citrus finish.
Nutrition Facts
Calories |
1935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8487 mg | 369% | |
| Total Carbohydrate | 325.2 g | 118% | |
| Dietary Fiber | 67.3 g | 240% | |
| Total Sugars | 68.4 g | ||
| Protein | 75.4 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 569 mg | 44% | |
| Iron | 37.0 mg | 206% | |
| Potassium | 5131 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
