Red Curry Chickpea Potato Dinner

What a Delicious Potato and Chickpea Red Curry Dinner. Absolutely loved it and it blew our family members away! Just made it again from the mother in law!

If you didn’t get a chance, check out how to make the Spicy Red Curry Sauce

This meal was absolutely killer and saved us a ton of money. Usually we would go to our local Indian resturaunt and spend more than $30 and get half of what we made in this meal. This meal cost us roughly $10 in total and gives us 4 times the meals. Crazy right?! Anyway, enough with the savings. Its time to talk about how delicious this meal was, I used coconut milk to cut down the spice level so we could enjoy the flavor of the curry. The coconut milk added a nice amount of sweetness and really pulled the meal together.

We have always been a fan of roasted potatoes and ever since we got our Insta-Pot we have been trying to use it for everything so rice was chosen as the base. The meal needed a protein so we went to garbonzo beans as to keep the dish inexpensive and vegan! I have been sitting here trying to think of nice ways to explain how good it tasted this is what I came up with: It’s a sweet curry flavor that is quickly overtaken by a robust curry flavor and a kick in the tongue. Hopefully that made it sound as amazing as it was.

Anyways, I really want you to try this recipe and let me know what you think. If you do tag me in your post! I would love to see how you enjoyed it. Here is the recipe!

  • what is better than a vegan curry dinner?
  • Totally Vegan
  • Red Curry over Potatoes and Chickpeas YUM!
  • Easy to Make
  • Alot of Food

Red Curry Chickpea Potato Dinner

I really wanted to make a vegan dish with the curry sauce that we spent so much time perfecting. This is probably the best curry we have had!
Prep Time10 mins
Active Time25 mins
Total Time35 mins
Course: Main Dish
Cuisine: Indian-Inspired
Yield: 12 Servings
Calories: 0.26kcal


  • 1 Cup Spicy Red Curry Sauce Link Above
  • 1/2 Cup Water
  • 1 Can Chickpeas
  • 1 Can Condensed Coconut Milk
  • 1.5 Pounds Potatoes
  • 1/2 Teaspoon Salt/Pepper
  • 2 Cups Basmati Rice


  • Bring 3 Quarts of Water to a boil
  • Boil your Potatoes for 7 minutes
  • While the potatoes are boiling add your 1 cup of curry paste, water, and can of condense coconut milk to a pan and bring to a boil.
  • Once boiling turn the curry to a simmer, stirring occasionally. Add your Chickpeas!
  • Strain your potatoes after 7 minutes and transfer to a sheet pan or baking dish. Cover with Olive oil, salt and pepper, and broil on High until golden brown.
  • Place your rice and water in your Insta-Pot for 4 minutes and let it go and self release. (If your impatient you can quick release!)
  • Once everything is done, its time to build a bowl and enjoy!

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