Chickpea & Potato Coconut Curry

coconut curry 1

One pot meals are my favorite.  Throw everything in a pot and you’ve got supper.  This coconut curry only takes about half an hour to make, and you only need a few simple ingredients to make it.  The curry has a great spicy flavor, and it’s great served over rice or quinoa.

coconut curry 2

30-minute curry.  Done.

coconut curry 3

Chickpea & Potato Coconut Curry

(naturally vegan, gluten/grain free)

Serves 5-6


  • 2 T olive oil
  • 3 T curry powder
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1/4 tsp grated fresh ginger
  • 14 oz. coconut milk
  • 2 cups water
  • 1/2 T sugar
  • 3 medium potatoes, peeled and diced
  • 4 cups cooked chickpeas
  • Salt and Pepper, to taste


In a large pot over low heat, combine the olive oil and curry powder. Once the oil is hot, stir in the onion, garlic and ginger and cook over medium heat for 4-5 minutes.  Stir in the coconut milk, water, sugar and 2 large pinches of salt, and let it come to a boil.

Once it reaches a boil, add in the potatoes, then cover the pot and let simmer until the potatoes are fork-tender, about 15-20 minutes.  Stir in the cooked chickpeas, and cook, covered, for 15 more minutes.  Taste the curry for seasonings, add salt and pepper as needed, and serve over rice.

Original recipe by La Casa de Sweets

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