This creamy and delicious chickpea, potato, and spinach curry is made in no time with a few simple, gluten-free, plant-based ingredients. It makes a meatless meal bursting with flavor that the whole family will love.

A blue plate filled with potato chickpea curry with spinach and tomatoes with a wooden spoon on the side.

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Why make this recipe

This rich and creamy coconut milk-based curry is packed with hearty potatoes and healthy vegetables, featuring complex yet balanced flavors.

This is the kind of meal that will impress your friends and family with your cooking abilities, yet you’ll secretly know how easy it is to make. It’s simple enough for a weeknight meal, yet delicious enough to serve at your next dinner party.

Oh my goodness, Monica, this is SO DELICIOUS! Thanks so much for ALL of your fantastic recipes!

—Kim

We love vegan coconut curries, such as chickpea lentil curry, butternut squash curry, red Thai veggie curry, and green Thai curry with tofu. Still, this potato curry may just be my family’s favorite of all.

Ingredients and substitutions

  • Olive Oil – to saute the onions, garlic, and aromatics. You can also use coconut oil or any other oil of your choice.
  • Onion – a medium onion adds flavor, but it can be omitted if you prefer not to use it.
  • Garlic – for flavor.
  • Spices – You will need a good-quality curry powder for this dish. I love the flavor of Balti Curry in this dish, but you can use garam masala or any other yellow Indian curry you prefer. You will also need some turmeric. You can add red pepper flakes or a dash or two of cayenne pepper to increase the heat if you prefer.
  • Potatoes – you can use any type of potatoes you prefer. I like peeled russet potatoes, but you can also use yellow potatoes or red potatoes, and simply wash them well and leave the peels on.
  • Chickpeas – canned chickpeas that have been drained and rinsed, or any cooked chickpeas. You can also substitute the chickpea with other plant-based proteins, such as fried tofu, seitan, or tempeh.
  • Cherry Tomatoes – Fresh, halved cherry tomatoes add acidity to this dish, balancing out the rich flavor of the coconut milk.
  • Baby Spinach – you can also swap this out for chopped kale. (You will need to cook the kale longer than spinach.)
  • Coconut Milk – Full-fat canned coconut milk adds a rich and creamy flavor to the dish. You can also use a can of coconut cream instead. You will also need to add water to thin out the coconut milk.
  • Rice – Serve the chickpea curry over a bed of basmati rice, brown rice, quinoa, or your favorite grain.

Helpful tools

  • A large frying pan or skillet.
  • A rice cooker or a large pot for cooking the rice.
A top view of a plate of vegan potato curry with Balti seasoning with chickpeas, spinach, and tomatoes with rice on the side.

How to make chickpea potato curry

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Make the rice or grain of choice.

Step 1 – Cook your choice of rice or grain according to package directions, or make my basmati rice to serve the curry over.

Prepare the potatoes

Step 2 – Peel and dice 4 cups of potatoes into bite-sized cubes, then boil in salted water for 8 minutes until just barely soft, then drain and set aside to add to the curry. (They will continue to cook a little more in the curry.)

To make the curry

Step 3 – In a large skillet or pot, add the chopped onions to 2 tablespoons of oil, then sprinkle with 1 teaspoon of salt and sauté for 5 minutes, over medium-low heat, stirring frequently.

Step 4 – Add the minced garlic, turmeric, and curry powder, then warm the spices in the oil and onions for 1 more minute, until fragrant.

Onions and garlic fried in oil and curry powder to make potato curry.
Sauté the onions and add the spices.
Coconut milk, cubed potatoes, and chickpeas added to the onions, garlic, and spices to make vegan curry.
Add coconut milk, potatoes, chickpeas, and water then simmer.

Step 5 – Now add 1 can of coconut milk, 1 1/2 cups water, cooked cubed potatoes, drained chickpeas, and water to the pan. Stir well, then allow the curry to cook on low for 15 minutes, stirring occasionally.

Step 6 – While the curry is simmering, slice the cherry tomatoes in half and rough-cut the baby spinach. About 3-5 minutes before serving, add the cherry tomatoes and spinach. Stir well and allow the spinach to wilt.

Baby spinach and cherry tomatoes added to Balti potato curry.
Add the spinach and cherry tomatoes.
Vegan potato chickpea spinach curry ready to serve with a wooden ladle scooping some up.
Let them cook for a few minutes until the spinach wilts.

Step 7 – Garnish with fresh cilantro if desired, and serve hot over rice or any grain, or serve it with vegan Naan or flatbread for dipping.

Pro Tips

  • You only need to soften the potatoes; don’t cook them thoroughly before adding them to the curry. They will continue to cook while the curry is simmering.
  • Be sure to add the spinach and tomatoes in the last few minutes of cooking so that they don’t become overcooked. They only need about 2-3 minutes of cooking.
  • This potato curry makes a great meal prep recipe! You can prepare it ahead of time and eat it for lunch for 3-4 days. (Be sure to immediately store any leftover rice in the fridge after cooking.)

What protein can I add to the curry?

To make this a heartier meal, I like to add some quick and easy seitan or some vegan shredded chicken. You can add seitan or faux vegan meat products along with the potatoes and simmer them in the curry sauce. I also love to add fried tofu on top just before serving so that the tofu stays crispy.

Do I have to use Balti curry?

Balti is my favorite curry powder blend to use in this dish. There is just something about the flavors in this curry powder with onions and potatoes that I can’t get enough of.  I usually find it at Whole Foods or order it online.  If you don’t have this type of curry, you can substitute it with your favorite curry powder, but it will significantly alter the overall flavor.

A large blue pot filled with vegan potato chickpea curry being scooped up with a wooden ladle.

Storage and reheating

Refrigerate: This chickpea potato spinach curry will keep well in the fridge for 3 – 5 days in an airtight container.

Freeze: The curry freezes best when frozen separately from the rice in an airtight container. It will last in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat a serving of chickpea potato curry in the microwave for about 3 minutes or add a few tablespoons of water and reheat it in a saucepan on the stovetop.

A plate full of vegan potato curry with chickpeas, spinach, and cherry tomatoes with rice on the side.

More easy plant-based meals

Vegan potato curry recipe

A plate full of chickpea potato spinach curry with white rice on one side and cilantro behind it.
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5 from 6 rating

Potato Chickpea Spinach Curry

Yield: 8
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Author: Monica Davis
A rich and creamy coconut curry made with Balti seasoning, potatoes, chickpeas, spinach, and tomatoes served over rice.
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Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped small
  • 1 teaspoon salt, or to taste
  • 4 cloves garlic, minced
  • 2 tablespoons Balti seasoning, or curry powder
  • 1/2 teaspoon ground turmeric
  • 13.5 ounce can full fat coconut milk
  • 1 1/2 cups water, vegetable broth
  • 4 cups potatoes, peeled and diced
  • 1 (15.5 oz) can chickpeas, drained
  • 1 1/2 cups cherry tomatoes, halved
  • 4 cups baby spinach, (packed)
  • 1/4 cup fresh cilantro, or parsley (chopped)

For serving

Equipment

Instructions
 

  • Cook your choice of rice or grain according to package directions, or make my basmati rice to serve the curry over.

Prepare the potatoes

  • Peel and dice 4 cups of potatoes into bite-sized cubes. Then, boil them in salted water for 8 minutes, until just barely tender. Drain and set aside to add to the curry. (They will continue to cook a little more in the curry.)

To make the curry

  • In a large skillet or pot, add the chopped onions to 2 tablespoons of oil then sprinkle with 1 teaspoon of salt and sauté for 5 minutes, over medium-low heat stirring frequently.
  • Add the minced garlic, turmeric, and curry powder. Then, warm the spices in the oil and onions for an additional minute, until fragrant.
  • Now add 1 can of coconut milk, 1 1/2 cups water, cooked cubed potatoes, drained chickpeas, and water to the pan. Stir well, then allow the curry to cook on low for 15 minutes, stirring occasionally.
  • While the curry is simmering, slice the cherry tomatoes in half and rough-cut the baby spinach. About 3-5 minutes before serving, add the cherry tomatoes and spinach. Stir well and allow the spinach to wilt.
  • Garnish with fresh cilantro if desired, and serve hot over rice or any grain, or serve it with Naan or flatbread for dipping.

Notes

    • You only need to soften the potatoes; don’t cook them thoroughly before adding them to the curry, as they will continue to cook while the curry simmers.
    • Be sure to add the spinach and tomatoes in the last few minutes of cooking so that they don’t become overcooked. They only need about 2-3 minutes of cooking.
    • This potato curry makes a great meal prep recipe! You can make it ahead and eat it for lunch for 3-4 days. (Be sure to immediately store any leftover rice in the fridge after cooking.)
A note about Balti curry powder: Balti is my favorite curry powder blend for this dish. There is just something about the flavors in this curry powder with onions and potatoes that I can’t get enough of.  I usually find it at Whole Foods or order it online.  If you don’t have this type of curry, you can substitute it with your favorite curry powder.
Serving: 1cup, Calories: 446kcal, Carbohydrates: 72g, Protein: 9g, Fat: 15g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 325mg, Potassium: 868mg, Fiber: 5g, Sugar: 3g, Vitamin A: 1595IU, Vitamin C: 37mg, Calcium: 73mg, Iron: 4mg
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