Vegetarian Potato and Chicken Curry
Discover the perfect fusion of hearty and wholesome flavors with this Vegetarian Potato and Chicken Curry—a delightful plant-based twist on the classic dish of the same name. Featuring tender chunks of potatoes, protein-packed chickpeas, and a rich, aromatic blend of curry spices like ground coriander, cumin, and turmeric, this curry is as vibrant as it is flavorful. Simmered in creamy coconut milk and enhanced with fresh spinach and a zesty splash of lemon juice, every spoonful offers a comforting yet refreshing taste. Ready in under an hour, this easy vegetarian curry pairs beautifully with steamed rice or warm naan for a complete meal. Ideal for weeknight dinners or meal prep, this recipe is a must-try for anyone craving bold, satisfying, and healthy cuisine.
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Recipe Information
Ingredients
- 3 medium Potatoes
- 1 can Chickpeas
- 2 tablespoons Coconut oil
- 1 large Onion
- 3 cloves Garlic
- 1 tablespoon Ginger
- 2 tablespoons Tomato paste
- 400 milliliters Coconut milk
- 1 cup Vegetable broth
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Spinach
- 0.5 cup Cilantro
- 1 tablespoon Lemon juice
Instructions
Peel and dice the potatoes into about 1-inch cubes. Rinse and drain the chickpeas if using canned.
Finely chop the onion and garlic. Grate or mince the ginger.
In a large pot, heat the coconut oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.
Add the garlic and ginger to the pot and sauté for another minute until fragrant.
Stir in the curry powder, ground cumin, ground coriander, and turmeric powder. Cook for another minute to toast the spices.
Add the tomato paste, stirring to combine, then pour in the coconut milk and vegetable broth.
Stir well and add the diced potatoes, chickpeas, salt, and black pepper. Bring the mixture to a boil.
Reduce heat to low, cover the pot, and let simmer for about 25 minutes, or until the potatoes are tender.
Stir occasionally to prevent sticking and check the consistency. Add a bit more broth if the curry is too thick.
Once the potatoes are cooked, stir in the spinach and allow it to wilt, which should take about 3 minutes.
Add lemon juice and adjust seasoning to taste, adding more salt or pepper if desired.
Garnish with chopped cilantro before serving. Enjoy with rice or naan bread.
Nutrition Facts
Calories |
1871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7243 mg | 315% | |
| Total Carbohydrate | 323.2 g | 118% | |
| Dietary Fiber | 53.8 g | 192% | |
| Total Sugars | 72.3 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 499 mg | 38% | |
| Iron | 33.2 mg | 184% | |
| Potassium | 6349 mg | 135% | |
*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.
