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Lunch recipe · from the recipe book

Potato, Chickpea and Spinach Coconut Curry

Tender potatoes and chickpeas simmer in a golden, gently spiced coconut sauce with wilted spinach and a bright squeeze of lime.

Potato, Chickpea and Spinach Coconut Curry

Ingredients

  • 3½ small600 gRed potatoescut into 1-inch cubes
  • 1 can, drained254 gChickpeas, canned, drained and rinsed
  • 1¾ cups400 gCoconut milk, cannedstirred
  • 1 cup240 gVegetable broth
  • 7 oz200 gDiced tomatoes, canned
  • 2⅓ cups florets250 gCauliflowercut into small florets
  • 2 medium120 gCarrotssliced into coins
  • 4 cups loosely packed120 gBaby spinach
  • 1½ medium160 gYellow onionchopped
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1½ tbsp20 gCanola oil
  • 1½ tbsp10 gCurry powder
  • ¾ tsp2 gGround turmeric
  • 1½ tsp3 gGround cumin
  • ¾ tsp4 gSalt
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prepare all the vegetables first: cube the potatoes, cut the cauliflower into florets, slice the carrot, chop the onion, mince the garlic and grate the ginger.
  2. Heat the canola oil in a large pot over medium heat. Add the onion and cook, stirring, until soft and golden, about 6 minutes.
  3. Stir in the garlic and ginger and cook for 1 minute until fragrant.
  4. Add the curry powder, turmeric and cumin and stir for 30 seconds to toast the spices.
  5. Add the potatoes, carrot, tomatoes, vegetable broth, coconut milk and salt. Bring to a boil, then cover, reduce the heat and simmer for 12 minutes.
  6. Stir in the cauliflower and chickpeas, cover and simmer until the potatoes and cauliflower are tender when pierced, about 10 minutes more.
  7. Stir in the spinach until just wilted, about 1 minute, then turn off the heat and stir in the lime juice.
  8. Ladle the curry into bowls and scatter the cilantro on top.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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