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Potato Chickpea Curry with Pineapple with blue napkin
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3.80 from 15 votes

Potato Chickpea Curry with Pineapple

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.
Prep Time25 mins
Cook Time35 mins
Total Time1 hr
Course: Main Course
Cuisine: Vegan Friendly, Vegetarian
Keyword: chickpeas, Curry,, potatoes
Servings: 8 servings.
Calories: 240kcal


  • 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 pineapple chunks, 1 (20-oz) can, drained or about ½ medium pineapple, cut in chunks (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


  • Premix the curry powder, cumin, turmeric, salt, and cayenne and set aside.
  • 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.
  • 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.
  • Serve over brown rice. If you wish serve with plain whole milk yogurt.


  • With fresh pineapple, you will have extra. It's perfect for a fresh fruit snack and delicious in smoothies.
  • You can also sub in frozen pineapple chunks (1 pound), or a (20-ounce) can of pineapple chunks, drained.


Calories: 240kcal | Carbohydrates: 29g | Protein: 8g | Fat: 12g | Saturated Fat: 4g | Sodium: 594mg | Potassium: 546mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1550IU | Vitamin C: 32mg | Calcium: 66mg | Iron: 4mg