Main Menu

Everyone Welcome - Open 7:30am - 9:30pm daily

Potato and Chickpea Coconut Curry

Serve this hearty curry with some steamed brown rice for a filling, wholesome and comforting meal.



For 4 Serving(s)


  • 1 T sunflower oil
  • 2 onions
  • 2 clv garlic
  • 1 T grated fresh ginger
  • 3 T curry paste
  • 1 T garam masala
  • 2 lb red potatoes
  • 15 oz chickpeas
  • 15 oz diced tomatoes
  • 15 fl oz coconut milk
  • salt
  • pepper
  • 1/2 lb baby spinach
  • 1/4 c chopped cilantro
  • 1/2 c plain yogurt

Potato and Chickpea Coconut Curry Directions

  1. Heat the sunflower oil in a large stockpot, over medium heat. Stir in the onions and saute 5 minutes. Stir in the garlic, ginger, curry paste and garam masala and continue to cook, stirring frequently for 3 minutes.Fold in the potatoes and chickpeas and stir to coat in spices. Add the tomatoes and coconut milk, and bring to a simmer. Season generously with salt and pepper, then lower the heat and partially cover. Let simmer, stirring occasionally, until the potatoes are tender, 15-20 minutes, adding a little water if the sauce evaporates too much.
  2. Remove from heat and stir in the baby spinach. Serve topped with chopped cilantro and some plain yogurt, if you'd like.

Share This Recipe