chickpea and potato curry

5 from 2 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4


  • 2 tablespoons avocado or vegetable oil
  • 1 lb. baby potatoes, cut into small bite-sized pieces
  • kosher salt and cracked black pepper
  • 1 (14.5 oz) can garbanzo beans (chickpeas), drained and rinsed
  • 1 (14.5 oz) can diced or stewed tomatoes
  • 1 (11 oz) bottle Thai Yellow Curry Sauce
  • 1 (14.5 oz) can coconut milk, shaken


  • Italian parsley, chopped
  • cooked rice, for serving
  • naan, for serving


  • In a large skillet over medium high heat, add 2 tablespoons oil followed by 1 lb. chopped potatoes with a big pinch salt and pepper. Cook, stirring often until potatoes begin to brown on all sides.
  • Add 1 can garbanzo beans to the skillet followed by 1 can tomatoes, 1 bottle Thai Yellow Curry Sauce, and 1 can coconut milk. Stir to fully combine
  • Simmer for 15 minutes to allow flavors to develop. Taste and adjust seasoning with salt and pepper.
  • If desired, serve topped with chopped Italian parsley alongside rice and naan.


  • Serve with a simple green salad and warm naan to complete this meal.


  • Protein: Add diced or shredded cooked chicken.
  • Gluten-Free: Swap Trader Joe’s Thai Yellow Curry Sauce for Thai Kitchen Green Curry Paste.


Calories: 579kcal | Carbohydrates: 60g | Protein: 15g | Fat: 34g | Saturated Fat: 23g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 257mg | Potassium: 1259mg | Fiber: 14g | Sugar: 13g | Vitamin A: 246IU | Vitamin C: 35mg | Calcium: 116mg | Iron: 7mg