Vegetarian Potato and Chicken Curry

Dive into the comforting warmth of this Vegetarian Potato and Chickpea Curry, a flavor-packed twist on the classic potato and chicken curry. Perfectly seasoned with aromatic spices like curry powder, cumin, coriander, and turmeric, this creamy coconut milk-based dish features hearty potatoes, protein-rich chickpeas, and a fresh burst of spinach for a wholesome, plant-based meal. Ready in under an hour, this dish is ideal for weeknight dinners and pairs beautifully with fluffy basmati rice or soft naan bread for a satisfying, family-friendly feast. Top it off with a sprinkle of fresh cilantro and a squeeze of lemon for a tangy finish. Whether you’re embracing Meatless Monday or simply craving a vegetarian curry, this recipe is a must-try!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Peel and dice the potatoes into about 1-inch cubes. Rinse and drain the chickpeas if using canned.

Step 2

Finely chop the onion and garlic. Grate or mince the ginger.

Step 3

In a large pot, heat the coconut oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.

Step 4

Add the garlic and ginger to the pot and sauté for another minute until fragrant.

Step 5

Stir in the curry powder, ground cumin, ground coriander, and turmeric powder. Cook for another minute to toast the spices.

Step 6

Add the tomato paste, stirring to combine, then pour in the coconut milk and vegetable broth.

Step 7

Stir well and add the diced potatoes, chickpeas, salt, and black pepper. Bring the mixture to a boil.

Step 8

Reduce heat to low, cover the pot, and let simmer for about 25 minutes, or until the potatoes are tender.

Step 9

Stir occasionally to prevent sticking and check the consistency. Add a bit more broth if the curry is too thick.

Step 10

Once the potatoes are cooked, stir in the spinach and allow it to wilt, which should take about 3 minutes.

Step 11

Add lemon juice and adjust seasoning to taste, adding more salt or pepper if desired.

Step 12

Garnish with chopped cilantro before serving. Enjoy with rice or naan bread.

Nutrition Facts

Serving size	(2012.8g)

Amount per serving	% Daily Value*
Calories	1871.2

Total Fat 43.6g	0%
Saturated Fat 25.4g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 7242.7mg	0%
Total Carbohydrate 323.2g	0%
Dietary Fiber 53.8g	0%
Total Sugars 72.3g
Protein 62.0g	0%

Vitamin D 0IU	0%
Calcium 498.7mg	0%
Iron 33.2mg	0%
Potassium 6349.0mg	0%

*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: 20.3%

Protein: 12.8%

Carbs: 66.9%