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Potato Chickpea Curry with Pineapple (Vegan and Gluten-free)

Generous in buttery toasted cashews and healthful turmeric, positively bursting with zingy ginger and garlic flavors, this colorful potato chickpea curry with pineapple is an outrageously delicious curry that gathers blue ribbon praises from family and company every time you bring it to the table!

Potato Chickpea Curry with Pineapple | Letty's Kitchen

Last week here in the mountains, the foliage colors were as intensely brilliant as this vegetable curry. This week, the wind ruthlessly strips those bright yellow aspen leaves from their branches. Leaves blowing and falling around like it’s raining gold, curry gold. So beautiful…

Several summers ago, Robbie and I spent 18 days with good friends on a self-supported Grand Canyon river trip. We all took turns cooking, and our kitchen team was on duty the last dinner of the trip. We fed everyone this spicy sweet potato chickpea curry along with quick-cooking quinoa.

Sweet peas and cilantro lend bright color pop to the turmeric yellow and orange curry colors, but on the river we did without the green. I promise on a deck of cards we didn’t resort to canned peas–gotta draw the line somewhere. If you don’t plan to run out of ice, you could replace the frozen peas and cilantro with less fragile snow peas and scallions.

On our river trip, by the last day, ice in the coolers had all but melted. The only fresh veggies we’d saved were potatoes and carrots, an onion, a few cloves of garlic, and a knob of ginger. No problem–we had cans of chickpeas, pineapple, tomatoes, and cashews, kept dry in waterproof boxes on the rafts.

Easy mouthwatering ‘curry in a hurry’ turned out to be an ideal finale to weeks of playing desert rats in the hot sun, riding rollercoaster waves, and camping on beaches next to roiling dangerous-rated rapids.

Potato Chickpea Curry with Pineapple with blue napkin

Serve rice or quinoa alongside your potato chickpea curry with pineapple. Totally optional, plain yogurt can be a cooling side condiment.

Potato Chickpea Curry with Pineapple recipe details:

  • This video shows how to cut a fresh pineapple.
  • You will have leftover fresh pineapple, perfect as a fresh fruit snack, delicious in smoothies, or in this tropical fruit salad with jicama.
  • If need be, you can sub in a (20-ounce) can of pineapple chunks, drained, like we did on the river. A better option instead of fresh would be a pound of frozen pineapple chunks.
  • You might also want to try Tempeh and Pineapple Kebabs with Peanut Satay Sauce.

If you’re reading this, it’s highly likely you’re not floating through a river canyon! Wherever you are, watching the leaves blow by your kitchen window or out camping, you will love this curry. Let me know when you make it—write a comment, take a photo and tag #lettycooksveggies on Facebook or Instagram.

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3.72 from 7 votes
Potato Chickpea Curry with Pineapple with blue napkin
Potato Chickpea Curry with Pineapple
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr

Everyone loves the spicy sweetness of this vegetarian curry dish, a simple supper for family and guests. This recipe makes enough for eight--if there are fewer at the table, it's wonderful for leftovers. Start the steamed brown rice or quinoa first so it's ready when the potatoes are tender. As a cooling complement to the mild curry heat, accompany with plain whole milk yogurt or vegan yogurt.

Course: Main Course
Cuisine: Vegan Friendly, Vegetarian
Servings: 8 servings.
Author: Letty | Letty's Kitchen
  • 2 teaspoons curry powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1 ¼ teaspoons sea salt
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons coconut oil
  • 1 onion, chopped, about 2 cups
  • 1 teaspoon finely grated peeled fresh ginger
  • 2 cloves garlic minced
  • 1 ½ cups chickpeas one (15-ounce) can garbanzo beans, aka chickpeas
  • 1 14.5-ounce can diced tomatoes
  • 1 potato peeled and cut in 1/2-inch pieces, about 2 cups
  • 1 carrots cut in ½-inch pieces, about 2/3 cup
  • ½ cup vegetable broth
  • 1 ½ cups fresh pineapple chunks about ½ medium pineapple (see note
  • 1 cup frozen peas
  • 1 cup toasted cashews (salted OK)
  • 2 teaspoons tamari soy sauce
  • 2 tablespoons chopped cilantro leaves
  • Plain whole milk yogurt, optional
  1. Premix the curry powder, cumin, turmeric, salt, and cayenne and set aside.
  2. Heat the oil in a large skillet over medium flame. Add the onion, and sauté until softened, about 5 minutes. Stir in ginger and garlic; cook another minute. Add the spice mixture and stir to coat the onion, ginger and garlic. Add the garbanzo beans, tomatoes with their juices, potatoes, carrots and vegetable broth. Cover and cook about 20 minutes, stirring occasionally, until the potatoes are tender.
  3. Stir in the pineapple, cashews, peas, and soy sauce. Cook an additional 5 to 10 minutes, just until the pineapple and peas are heated through. Stir in cilantro leaves.
  4. Serve over brown rice. If you wish serve with plain whole milk yogurt.
Recipe Notes
  • You will have leftover fresh pineapple, perfect as a fresh fruit snack and delicious in smoothies.
  • You can sub in frozen pineapple chunks (1 pound), or a (20-ounce) can of pineapple chunks, drained.

** This is an update of a potato and garbanzo bean curry recipe posted in 2014 and migrated over from my old muffintalk blog.


  • Judi G.

    This looks like a great RV camping recipe! Reply · 20 May, 2018

    • Thank you Judi! I know you will love this quick dinner! Reply · 21 May, 2018

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