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!
- 2large russet potatoes,(1 lb each)
- 2tspextra-virgin olive oil
- sea salt,for sprinkling, to taste
- 2tbspolive oil
- 4garlic cloves,minced
- 3½cupschickpeas,cooked, drained, rinsed
- 1cupcoconut milk,full fat
- 2tbspcurry powder
- fresh cilantro,chopped, to serve
- coconut flakes,to serve
Preheat the oven to 400 degrees F.
Slice the potatoes in half lengthwise, and coat them with olive oil using a brush or hands. Add a sprinkle of sea salt.
Place the potatoes cut-side down on a baking sheet.
Bake for 30 to 40 minutes until the potatoes are tender when pierced with a fork, depending on the size of the potato.
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.
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.
Place ½ of a potato on a plate and mash slightly to create room for the chickpeas to rest inside.
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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