Curry Chickpea-Loaded Baked Potatoes Recipe

Curry Chickpea-Loaded Baked Potatoes Recipe

How To Make Curry Chickpea-Loaded Baked Potatoes

Enjoy your baked potatoes more by loading them with a creamy combination of curry chickpeas and coconut milk, for the tastiest side dish!

Preparation: 15 minutes
Cooking: 40 minutes
Total: 55 minutes



For Potatoes:

  • 2large russet potatoes,(1 lb each)
  • 2tspextra-virgin olive oil
  • sea salt,for sprinkling, to taste
  • 2tbspolive oil
  • 4garlic cloves,minced
  • cupschickpeas,cooked, drained, rinsed
  • 1cupcoconut milk,full fat
  • 2tbspcurry powder
  • fresh cilantro,chopped, to serve
  • coconut flakes,to serve


  1. Preheat the oven to 400 degrees F.

  2. Slice the potatoes in half lengthwise, and coat them with olive oil using a brush or hands. Add a sprinkle of sea salt.

  3. Place the potatoes cut-side down on a baking sheet.

  4. Bake for 30 to 40 minutes until the potatoes are tender when pierced with a fork, depending on the size of the potato.

Chickpea Topping:

  1. Heat a medium saucepan over medium-low heat. Add the olive oil followed by the minced garlic. Cook the garlic for 1 minute, just until fragrant.

  2. Stir in the chickpeas, coconut milk, curry powder, and a pinch of sea salt. Simmer the chickpeas for 4 to 5 minutes until hot and the coconut milk has reduced slightly. If the sauce is too thick, add another splash of coconut milk or water, as needed.

To Assemble:

  1. Place ½ of a potato on a plate and mash slightly to create room for the chickpeas to rest inside.

  2. Top with the chickpeas and sprinkle with cilantro and toasted coconut flakes. Enjoy!


  • Calories: 1013.82kcal
  • Fat: 32.25g
  • Saturated Fat: 13.09g
  • Monounsaturated Fat: 9.78g
  • Polyunsaturated Fat: 6.04g
  • Carbohydrates: 148.00g
  • Fiber: 25.61g
  • Sugar: 20.02g
  • Protein: 41.64g
  • Sodium: 1012.66mg
  • Calcium: 159.44mg
  • Potassium: 2221.80mg
  • Iron: 11.78mg
  • Vitamin A: 19.81µg
  • Vitamin C: 20.20mg
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