Potato Chickpea Spinach Curry

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

A rich and creamy coconut curry made with Balti seasoning, potatoes, chickpeas, spinach, and tomatoes served over rice.

Course Main Course

Cuisine Indian

Keyword Balti curry, potato chickpea curry, potato chickpea spinach curry, vegan potato curry

Diet Gluten-Free Option, Nut-Free, Soy-Free, Vegan

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 446kcal

Author Monica Davis

Equipment

large skillet

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

8 cups cooked rice or grain

US - Metric

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.

Nutrition