Get my newest recipe via email:

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!


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 that last day, the ice in the coolers had all but melted. We’d set aside 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’ was ideal when fresh vegges are lacking dinner. Keep thos canned goods in your pantry so you’re ready to make this healthy dish. It’s your last minute easy dinner!

Oftentimes I’ve prepared chickpeas from scratch and have some stashed in the freezer ready for meals like this. Canned beans are quick and easy but the texture and flavor of cooked-from-scratch chickpeas is definitely superior. And if you cook them in the pressure cooker–they’re done in 20 minutes–  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!

To get my latest recipe posts and exclusive monthly newsletters, subscribe here. (I hate Spam too and will never share your email with anyone.)

  • Follow me on Instagram! It’s my favorite!
  • Peruse my Pinterest boards for more vegetarian recipe ideas.
  • Find daily vegetarian and healthy living ideas on my Facebook page.

This post contains affiliate links. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!

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.


  • 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

  • Carolyn Sterrett

    Thought of you today, Letty while in Noodle Bowl with Mark! I am making this recipe tonight! Will let you know how it turns out! When are you back in Utah??!! We need to ski tour! Reply · 11 January, 2020

    • Thank you Carolyn. Where is Noodle Bowl? We’re back at the end of the month!
      Letty Reply · 11 January, 2020

3.80 from 15 votes (13 ratings without comment)

Leave a Reply

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.