Looking for a hearty, plant-based meal that’s both satisfying and packed with flavor? This Vegan Chickpea Curry Jacket Potatoes recipe is the perfect solution. Combining the earthy richness of jacket potatoes with the bold, aromatic spices of a chickpea curry, this dish offers a delightful fusion of textures and tastes. Whether you’re a dedicated vegan, exploring plant-based options, or simply looking for a nutritious meal to add to your weekly rotation, this recipe is sure to become a favorite.
Vegan Chickpea Curry Jacket Potatoes Recipe
Equipment
- Baking tray
- Aluminum foil (optional)
- Medium saucepan
- Wooden spoon
- Sharp knife
- Cutting board
- Fork
- Large mixing bowl
Ingredients
For the Jacket Potatoes:
- 1 large russet potatoes
- 1 tbsp olive oil
- Salt and pepper to taste
For the Chickpea Curry:
- 1 tbsp coconut oil or olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 1 green chili, chopped (optional)
- 1 tbsp cumin seeds
- 1 tbsp ground coriander
- 1 tbsp ground turmeric
- 1 tbsp garam masala
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup spinach, chopped
- 1 tbsp lemon juice
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
For the Jacket Potatoes:
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Potatoes: Wash and dry the potatoes. Pierce each potato a few times with a fork to allow steam to escape during baking.
- Coat and Season: Rub each potato with olive oil and season with salt and pepper. Wrap them in aluminum foil (optional) or place them directly on a baking tray.
- Bake: Place the potatoes in the oven and bake for 45 minutes to 1 hour, or until they are tender when pierced with a fork.
- Rest: Once baked, remove the potatoes from the oven and let them rest for 5-10 minutes.
For the Chickpea Curry:
- Heat Oil: In a medium saucepan, heat the coconut oil over medium heat.
- Cook Aromatics: Add the chopped onion, and sauté for 5-7 minutes until translucent. Then, add the minced garlic, ginger, and green chili (if using). Cook for another 2 minutes.
- Add Spices: Stir in the cumin seeds, ground coriander, ground turmeric, and garam masala. Cook the spices for about 1 minute until fragrant.
- Tomatoes and Coconut Milk: Add the diced tomatoes and cook for 5 minutes, allowing them to break down slightly. Pour in the coconut milk, and stir well to combine.
- Chickpeas: Add the drained chickpeas to the pan and bring the curry to a simmer. Cook for 10-15 minutes, allowing the flavors to meld together.
- Finish: Stir in the chopped spinach and cook for another 2-3 minutes until wilted. Add the lemon juice and season with salt and pepper to taste.
Assembly:
- Cut Potatoes: Cut a slit down the center of each baked potato and gently squeeze the sides to open it up.
- Fill: Spoon the chickpea curry into the center of each potato.
- Garnish: Garnish with fresh chopped cilantro.
- Serve: Serve the curry jacket potatoes warm, perhaps with a side of salad or steamed vegetables.
Notes
Enjoy your Vegan Chickpea Curry Jacket Potatoes!
Not only is this dish incredibly delicious, but it’s also packed with nutrients. Chickpeas are a great source of plant-based protein and fiber, while the potatoes provide a comforting base that’s both filling and nourishing. The curry sauce, made with a blend of spices, coconut milk, and tomatoes, adds a creamy, tangy, and slightly spicy kick that perfectly complements the fluffy interior of the jacket potatoes.
More Vegetarian Recipes:
- Breakfast Casserole Recipe
- Smashed Peas on Toast Recipe
- Creamy Halloumi Tomato Curry Recipe
- Keep it Green Sandwich Recipe
Ingredients for Vegan Chickpea Curry Jacket Potatoes Recipe:
For the Jacket Potatoes:
- 4 large baking potatoes (Russet or Maris Piper)
- Olive oil for brushing
- Sea salt for sprinkling
For the Chickpea Curry:
- 1 can (400g) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 inch piece of ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder (adjust to taste)
- 1 can (400g) diced tomatoes
- 1 can (400ml) coconut milk
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
Instructions:
Preparing the Jacket Potatoes:
- Preheat the Oven: Set your oven to 200°C (390°F).
- Prepare the Potatoes: Wash the potatoes thoroughly and pat them dry. Prick them all over with a fork to allow steam to escape during baking.
- Oil and Salt: Brush the potatoes with olive oil and sprinkle with sea salt. This will help the skins become crispy and flavorful.
- Bake: Place the potatoes directly on the oven rack and bake for about 60-75 minutes, or until the skins are crispy and the insides are soft. You can test doneness by inserting a knife into the center of the potato – it should glide in easily.
- Keep Warm: Once done, remove the potatoes from the oven and set them aside while you prepare the curry.
Making the Chickpea Curry:
- Heat the Oil: In a large pan, heat the olive oil over medium heat. Add the cumin and mustard seeds, and cook until they start to crackle.
- Sauté the Aromatics: Add the chopped onion, and sauté until it turns golden brown. Then, add the minced garlic and grated ginger, and cook for another 2 minutes until fragrant.
- Add the Spices: Stir in the ground coriander, ground cumin, turmeric, garam masala, and chili powder. Cook the spices for 1-2 minutes to release their flavors.
- Add Tomatoes: Pour in the diced tomatoes, and cook for 5 minutes until they break down and create a thick sauce.
- Add Chickpeas and Coconut Milk: Stir in the chickpeas and coconut milk. Bring the mixture to a simmer, and let it cook for 10-15 minutes until the sauce thickens and the flavors meld together. Season with salt to taste.
- Garnish: Once the curry is ready, stir in a handful of fresh coriander leaves.
Serving:
- Prepare the Potatoes: Cut a cross into each baked potato and gently push the sides to open it up.
- Fill with Curry: Spoon a generous amount of the chickpea curry into each potato, allowing the curry to overflow slightly.
- Garnish: Top with additional fresh coriander leaves and, if desired, a dollop of vegan yogurt for added creaminess.
- Enjoy: Serve hot, and enjoy this comforting and flavorful vegan dish.
Tips and Variations:
- Add Vegetables: For extra nutrition, add some spinach, kale, or diced bell peppers to the curry.
- Spice Level: Adjust the chili powder to your taste preference. You can also add a fresh chili for an extra kick.
- Meal Prep: The curry can be made ahead of time and stored in the fridge for up to 3 days, making it a great option for meal prep.
This Vegan Chickpea Curry Jacket Potatoes recipe is not only a feast for the eyes but also a delight for the taste buds. It’s perfect for a cozy dinner, a weekend lunch, or even a special occasion where you want to impress with a plant-based dish that’s both healthy and flavorful. Enjoy the heartwarming combination of crispy potatoes and aromatic curry in every bite!