No matter what, potatoes make for a great dinner base. While I could easily just do with a bit of salt and butter, these chickpea-loaded potatoes make a full meal that you can feel good about serving your family.
Vegan Loaded Baked Potatoes
I grew up eating potatoes loaded with nacho cheese and steamed broccoli, but over the years as a vegetarian, I found the potatoes to be a perfect base for myriad healthy vegetarian options, like roasted vegetables, tofu, and legumes. I always try and balance protein, vegetables, and fat in a vegan meal like this one, and the chickpeas, potatoes, and coconut milk hits this standard. I like to cook my own chickpeas, but I also always keep a can of chickpeas on hand for those last-minute dinner ideas. This is definitely one of them.
What’s in a Curry Powder?
One quick note: Try a few different curry powders. Look for spice shops in your area or order online. There are so many amazing curry powder blends from different regions of the world. Each one is distinct and most are based on different varieties of chilis. Blends that take inspiration from Indian cuisine are heavier on the turmeric and fenugreek. Blends that pull inspiration from Thai cuisine emphasize the citrusy flavors of coriander and lemongrass. I like to blend my own but many retailers such as Penzeys and Oaktown Spice Shop carry a few varieties. Find a couple that you love and always keep those around!
More Ways to Have a Potato for Dinner!
Potato Broccoli Curry Foil Packs with Sausage, Corn, Zucchini, and Potatoes Sheet Pan Fish and Chips Potato Herb Tart Creamy Potatoes with Cheese and Tomatoes
2 large russet potatoes (1 pound each) 2 teaspoons extra virgin olive oil Sea salt, for sprinkling and to taste 2 tablespoons olive oil 4 cloves garlic, minced 3 1/2 cups cooked chickpeas, or 2 (15-ounce) can chickpeas, drained and rinsed 1 cup full-fat coconut milk 2 tablespoons curry powder
To serve:
Chopped fresh cilantro Coconut flakes
Bake until the potatoes are tender when pierced with a fork, 30 to 40 minutes, depending on the size of the potato. Simmer the chickpeas until hot and the coconut milk has reduced slightly, 4 to 5 minutes. If the sauce is too thick, add another splash of coconut milk or water, as needed.
