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Curry Chickpea-Loaded Baked Potatoes
Curry Chickpea-Loaded Baked Potatoes
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Healthy twist on baked potatoes: Top with creamy chickpea coconut mix for a vegan and tasty meal!
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
  • 3 1/2 cups cooked chickpeas, or 2 (15-ounce) can of chickpeas, drained and rinsed
  • 1 cup full-fat coconut milk
  • 2 tablespoons curry powder
  • To serve:
  • Chopped fresh cilantro
  • Coconut flakes
Instructions:
  • Preheat the oven to 400°F. Slice potatoes in half lengthwise, coat with olive oil, sprinkle sea salt, then place cut-side down on a baking sheet. Bake until fork-tender, for 30-40 minutes depending on size.
  • Prepare the chickpea topping by warming a saucepan over medium-low heat. Sauté garlic in olive oil until fragrant. Combine chickpeas, coconut milk, curry powder, and a pinch of sea salt. Simmer until heated through and coconut milk slightly thickens, about 4 to 5 minutes. Adjust consistency with more coconut milk or water if desired.
  • Prepare the chickpea-loaded potatoes by halving a potato, gently mashing it to make space for the chickpeas. Add the chickpeas, then garnish with cilantro and toasted coconut flakes.

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