One-Pan Potato and Chickpea Coconut Curry

A simple, warmly spiced one-pan meal with tender russet potatoes, chickpeas, spinach, and a creamy coconut tomato sauce. It reheats well for easy weekday lunches.

One-Pan Potato and Chickpea Coconut Curry
Prep time
10 min
Cook time
30 min
Yield
1 serving

Ingredients

  • 1 g Black Pepper
  • 10 g Canola Oil
  • 130 g Chickpeas
  • 100 g Coconut Milk
  • 2 g Cumin
  • 4 g Curry Powder
  • 180 g Diced tomatoes
  • 6 g Garlic
  • 25 g Lime
  • 250 g Russet potato
  • 2 g Salt
  • 50 g Spinach
  • 120 g Vegetable broth
  • 70 g Yellow Onion

Instructions

  1. Wash the russet potato and cut it into small 1.5 cm cubes. Finely chop the onion and garlic.
  2. Heat the canola oil in a large deep skillet over medium heat. Cook the onion for 3 to 4 minutes, until softened.
  3. Add the garlic, curry powder, cumin, salt, and pepper. Stir for 30 seconds until fragrant.
  4. Add the potato, diced tomatoes, vegetable broth, and coconut milk. Bring to a gentle simmer, cover, and cook for 18 to 20 minutes, stirring occasionally.
  5. Stir in the chickpeas and cook uncovered for 5 to 7 minutes, until the potatoes are tender and the sauce has thickened slightly.
  6. Fold in the spinach until wilted. Finish with lime juice, then cool slightly before packing for meal prep.