Golden Chickpea and Potato Curry

Warm up your kitchen with the vibrant flavors of this Golden Chickpea and Potato Curry, a comforting vegan dish that's as rich in taste as it is in color. Loaded with tender chickpeas, hearty potatoes, and creamy coconut milk, this curry is infused with aromatic spices like turmeric, cumin, and coriander for a perfectly balanced flavor profile. Quick to prepare and ready in under an hour, this one-pot recipe is ideal for a weeknight dinner or meal prep favorite. Garnished with fresh cilantro and a pop of lime, it pairs beautifully with fluffy steamed rice or homemade naan for a complete, satisfying meal. Perfect for those seeking healthy, plant-based delights, this dish is a must-try for curry enthusiasts!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 400 grams chickpeas (cooked or canned, drained and rinsed)
• 400 grams potatoes (peeled and diced)
• 400 milliliters coconut milk
• 1 medium onion (finely chopped)
• 3 garlic cloves (minced)
• 1 tablespoon fresh ginger (grated)
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 250 milliliters vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro (chopped, for garnish)
• 1 fresh lime (sliced, for serving)
• 0.5 teaspoon red chili flakes (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion and sauté for 4-5 minutes until soft and translucent.

Step 3

Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.

Step 4

Add the curry powder, turmeric, cumin, and coriander, stirring to coat the onion mixture with the spices. Cook for 1-2 minutes to toast the spices.

Step 5

Add the diced potatoes and stir well to combine with the spices.

Step 6

Pour in the vegetable broth and bring to a boil. Reduce the heat to a simmer, cover, and let cook for 10-12 minutes, or until the potatoes are fork-tender.

Step 7

Stir in the chickpeas and coconut milk, and season with salt and black pepper. Simmer uncovered for an additional 10-12 minutes, allowing the flavors to meld and the curry to slightly thicken.

Step 8

Taste and adjust the seasoning with more salt or pepper if needed.

Step 9

Remove from heat and garnish with fresh cilantro and optional red chili flakes.

Step 10

Serve hot with steamed rice, naan, or flatbread, and a slice of lime on the side for added brightness.

Nutrition Facts

Serving size	1701.3 grams (1701.3g)

Amount per serving	% Daily Value*
Calories	1549

Total Fat 42.90g	55%
Saturated Fat 6.40g	32%
Polyunsaturated Fat 3.40g
Cholesterol 0mg	0%
Sodium 7720mg	336%
Total Carbohydrate 256.30g	93%
Dietary Fiber 46.20g	165%
Total Sugars 60.30g
Protein 51.10g	102%

Vitamin D 0IU	0%
Calcium 394mg	30%
Iron 29mg	159%
Potassium 3609mg	77%

*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.

Source of Calories

Fat: 23.9%

Protein: 12.7%

Carbs: 63.5%