Curry Chickpea-Loaded Baked Potatoes

Who says loaded baked potatoes can't be healthy?! This weeknight recipe tops baked potatoes with a creamy mix of chickpeas and coconut milk! It's vegan, dairy-free, and delicious.

By
Erin Alderson
Erin Alderson
Erin Alderson

Erin founded the website Naturally Ella in 2007 and is the owner of Grove Haus studio. She has been developing recipes and creating content for the last 14 years.

Learn about Simply Recipes' Editorial Process
Updated June 03, 2022
Erin Alderson
Vegetarian Baked Potatoes with Chickpeas
Erin Alderson

I see so many people pass up the humble baked potato for other options, but I love a good, comforting loaded potato. It might be the soft, pillowy texture, the fact that you can stick them in the oven and go about your dinner prep, or that potatoes are easily found year-round.

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.

Baked Potatoes with Chickpeas
Erin Alderson

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!

Curry Chickpea-Loaded Baked Potatoes

Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Servings 4 servings

Ingredients

For the potatoes:

  • 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

Method

  1. Roast the potatoes:

    Preheat the oven to 400°F. Slice the potatoes in half lengthwise, and coat them with the olive oil using a brush or your hands. Add a sprinkle of sea salt. Place the potatoes cut-side down a baking sheet.

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

    Baked Potatoes with Chickpeas roast the potatoes
    Erin Alderson
  2. Make the chickpea topping:

    Heat a medium saucepan over medium-low heat. Add the olive oil followed by the minced garlic. Cook the garlic for a minute, just until fragrant. Stir in the chickpeas, coconut milk, curry powder, and a pinch of sea salt.

    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.

    Baked Potatoes with Chickpeas cook the chickpeas
    Erin Alderson
  3. Assemble the chickpea-loaded potatoes:

    Place half a potato on a plate and mash slightly to create room for the chickpeas to rest inside. Top with the chickpeas and sprinkle with the cilantro and toasted coconut flakes.

    Baked Potatoes with Curry Chickpeas assemble the potatoes
    Erin Alderson
Nutrition Facts (per serving)
704 Calories
28g Fat
95g Carbs
25g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 704
% Daily Value*
Total Fat 28g 35%
Saturated Fat 13g 65%
Cholesterol 0mg 0%
Sodium 1074mg 47%
Total Carbohydrate 95g 35%
Dietary Fiber 21g 76%
Total Sugars 12g
Protein 25g
Vitamin C 17mg 85%
Calcium 164mg 13%
Iron 10mg 57%
Potassium 1621mg 34%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.