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

Buttery toasted cashews and brilliant 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 on plate with rice with blue napkin

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…

Click here to PIN Potato Chickpea Curry with Pineapple!


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Look at the colors in this vegan curry! Do they look like autumn or what? I keep almost all the ingredients in our pantry and fridge, so I always ready make this curry any time of year.

Simply sauté onion, fresh ginger and garlic in a skillet. Stir in curry powder, cumin, more turmeric, and a pinch of cayenne pepper. After a minute or so, add the chickpeas, the tomatoes with their juices, potatoes, carrots and vegetable broth. Cover and cook about 20 minutes,  until the potatoes are tender.

Sweet peas and cilantro give a bright color pop contrast to the turmeric yellow and orange curry colors. If you wish, replace the frozen peas and cilantro with less fragile snow peas and scallions. Serve steamed 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, in skillet ready to plate

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.

By the last day, our night to cook, the 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’d packed canned chickpeas, pineapple, and tomatoes, and a tub of raw cashews. We did without the fresh peas and cilantro–no canned peas. Yuk.  River trip or not, you have to draw the line somewhere.

This easy mouthwatering ‘curry in a hurry’ turned out to be an ideal last river trip dinner.  I know you’re going to find this healthy dish ideal for easy weeknight dinners!

Sometimes I’m so well prepared I make my own chickpeas from scratch. Canned beans are easy but the texture and flavor of cooked-from-scratch chickpeas is superior. And if you cook them in the pressure cooker–they’re done in 20 minutes, Here’s how to cook chickpeas in a pressure cooker.

Potato Chickpea Curry with Pineapple with blue napkin

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.

Make it a fabulous week–get in the kitchen and cook something delicious!

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3.88 from 8 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
Keyword: chickpeas, Curry,, potatoes
Servings: 8 servings.
Calories: 240 kcal
Ingredients
  • 2 teaspoons curry powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1 ¼ teaspoons fine 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 carrot 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
Instructions
  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 chickpeas, 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.

Nutrition information is meant to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.

Nutrition Facts
Potato Chickpea Curry with Pineapple
Amount Per Serving
Calories 240 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g25%
Sodium 594mg26%
Potassium 546mg16%
Carbohydrates 29g10%
Fiber 6g25%
Sugar 9g10%
Protein 8g16%
Vitamin A 1550IU31%
Vitamin C 32mg39%
Calcium 66mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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

2 comments

  • 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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