Who says loaded baked potatoes can’t be healthy?! This weeknight recipe tops baked potatoes with a creamy mixture of chickpeas and coconut milk! It’s vegan, dairy-free and delicious.
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I see so many people forgo the humble baked potato for other options, but I love a good, comforting loaded potato. It could be the soft, pillowy texture, the fact you can pop them in the oven and make your dinner, or the fact that potatoes are easy to find year-round.
While I could easily get by with a little salt and butter, these chickpea-loaded potatoes make for a complete meal that you can feel good about serving your family.
Vegan Loaded Baked Potatoes
I grew up eating potatoes with nacho cheese and steamed broccoli, but over the years as a vegetarian I’ve found the potatoes to be a perfect base for countless healthy vegetarian options like roasted vegetables, tofu, and legumes.
I always try to balance protein, veggies, and fat in a vegan meal like this, and the chickpeas, potatoes, and coconut milk meet that standard.
I like to cook my own chickpeas, but I always keep a can of chickpeas on hand for those last minute dinner ideas. This is definitely one of them.
A quick note: try a few different curry powders. Find spice stores near you or order online. There are so many amazing curry powder mixes from different regions of the world. Each one is different and most are based on different types of chili.
Blends inspired by Indian cuisine contain more turmeric and fenugreek. Blends inspired by Thai cuisine accentuate the citrus flavors of coriander and lemongrass. I like to mix my own, but many retailers like Penzeys and Oaktown Spice Shop stock a few varieties. Find a pair you love and keep them with you always!
More ways to have a potato for dinner!
- Potato Broccoli Curry
- Foil packs with sausage, corn, zucchini and potatoes
- Fish and chips from the sheet pan
- Potato and herb tart
- Creamy potatoes with cheese and tomatoes
Baked potatoes loaded with curried chickpeas
ingredients
For the potatoes:
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2 big red potatoes (1 pound each)
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2 teaspoon Extra virgin olive oil
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Sea-salt, for sprinkling taste
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2 tablespoon olive oil
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4 cloves garlicchopped
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3 1/2 cups cooked chickpeas, or 2 (15 ounce) can Chickpeasdrained and rinsed
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1 Cup Full fat coconut milk
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2 tablespoon curry powder
Serve:
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Chopped fresh coriander
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coconut flakes
method
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Fry the potatoes:
Preheat oven to 400°F. Halve the potatoes lengthways and brush with the olive oil using a brush or your hands. Add a pinch of sea salt. Place the potatoes cut-side down on a baking sheet.
Bake until potatoes are tender when pierced with a fork, 30 to 40 minutes depending on the size of the potato.
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Prepare the chickpea topping:
Heat a medium-sized saucepan over medium-low heat. Add the olive oil followed by the chopped garlic. Cook the garlic for a minute 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.
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Assemble the chickpea-loaded potatoes:
Place half a potato on a plate and mash lightly to make room for the chickpeas. Arrange chickpeas on top and sprinkle with coriander and toasted coconut flakes.
| nutritional information (per serving) | |
|---|---|
| 704 | calories |
| 28g | Fat |
| 95g | carbohydrates |
| 25g | protein |
