Caribbean Curried Chickpeas with Potatoes and Sautéed Spinach & Kale

Caribbean Curried Chickpeas with Potatoes and Sautéed Spinach & Kale

This is an easy vegetarian dish that is hearty, flavorsome and delicious

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Sautéed Spinach + Kale with Curry Chickpeas And Potatoes

If you're looking for an easy meatless dinner that doesn't sacrifice flavor, this Caribbean Curried Chickpeas with Potatoes and Sautéed Spinach & Kale one to keep on repeat. It's hearty, comforting, budget-friendly, and comes together in one skillet in about 40 minutes. Whether you're trying to eat more plant-based meals or simply need a delicious weeknight dinner, this recipe delivers bold Caribbean flavor with very little effort.

Growing up in a Guyanese home, curry was a regular part of our dinner table. While many people think of curried chicken or goat, we also curried chickpeas, potatoes, and vegetables. I can still remember the incredible aroma filling our home as my mom toasted her curry spices before calling us to dinner. Those are the flavors that inspired this recipe.

One of my favorite pairings with curried chickpeas is sautéed kale and spinach finished with coconut milk and fresh tomatoes. The coconut milk adds a subtle creaminess that balances the warm spices beautifully without overpowering the dish. Serve everything over fluffy white rice, and if you're anything like me, don't forget a few slices of fried ripe plantains on the side!

Be sure to make a batch of my Caribbean Green Seasoning before making this recipe. It's one of the easiest ways to add authentic Caribbean flavor to vegetables, beans, meats, seafood, and soups. If you don't have any on hand, I also share an easy substitute in the recipe so you can still enjoy this dish.

Sautéed Spinach + Kale with Curry Chickpeas And Potatoes

Substitutions & Variations

One of my favorite things about this Caribbean chickpea recipe is how easy it is to customize with ingredients you already have.

Use Vegetable Bouillon

For a completely vegetarian or vegan meal, simply replace the chicken bouillon with vegetable bouillon.

No Green Seasoning?

No problem! Italian seasoning works well as a substitute. While it won't have the same fresh herb flavor, it still adds delicious seasoning to the curry.

Use Dried Chickpeas

Instead of canned chickpeas, use dried chickpeas that have been soaked overnight and cooked until tender.

Switch the Greens

Instead of spinach and kale, try:

  • Callaloo
  • Swiss chard
  • Collard greens
  • Mustard greens

Add More Vegetables

This recipe is also delicious with:

  • Sweet potatoes
  • Carrots
  • Bell peppers
  • Cauliflower
  • Pumpkin (Calabaza)

Key Tips Before You Start

  • Mix the curry with water before cooking to create a paste. This helps remove the raw curry taste and develops a richer flavor.
  • Toast the curry paste for about 2 minutes before adding the potatoes.
  • Cut the potatoes into evenly sized pieces so they cook at the same rate.
  • Leave the hot pepper whole if you want Caribbean flavor without making the dish too spicy.
  • Stir the chickpeas gently since they are already cooked and can break apart if over-mixed.
  • If the potatoes aren't tender yet, simply add another ¼ cup of water and continue cooking until fork tender.
  • Taste and adjust the salt after the potatoes finish cooking, since potatoes absorb seasoning as they cook.

Sautéed Spinach + Kale with Curry Chickpeas And Potatoes

By Tiffany Boakye-Korsah
Prep time: 15 minutes
Cook time: 20-25 minutes
Servings: 2-3

Ingredients

For the Curry Paste

  • - 3 tbsp Caribbean curry powder
  • - 1½ tsp ground cumin (geera)
  • - 1 tbsp green seasoning (or 1 tbsp Italian seasoning if you don't have green seasoning)
  • - 3 tbsp water

For the Curried Chickpeas & Potatoes

  • - 3 tbsp neutral oil
  • - 1 small onion, finely diced
  • - 4 garlic cloves, minced
  • - 2 Yukon Gold potatoes, peeled and cut into bite-sized cubes
  • - 2 tbsp water, plus more as needed for the potatoes
  • - 2 (15.5 oz / 439 g) cans chickpeas, drained and rinsed
  • - 1 whole hot pepper (optional)
  • - 1 cup water
  • - 3 scallions, sliced
  • - Salt, to taste
  • - Black pepper, to taste

For the Sautéed Greens

  • - 1 tbsp olive oil
  • - ½ small onion, finely diced
  • - 2 garlic cloves, minced
  • - 3 cups chopped kale
  • - 3 cups baby spinach
  • - 1 tbsp butter
  • - ¼ cup coconut milk
  • - 1 small tomato, diced
  • - Salt and black pepper, to taste

Instructions

Make the Curry Paste: In a small bowl, combine the curry powder, ground cumin (geera), green seasoning (or Italian seasoning), and 3 tablespoons of water. Stir until a smooth paste forms.

Toast the Curry: Heat 3 tablespoons of oil in a large skillet over medium heat. Add the curry paste, onion, and garlic. Cook for about 2 minutes, stirring frequently, until fragrant.

Cook the Potatoes: Add the potatoes and 2 tablespoons of water. Stir well to coat them in the curry. Cover and steam for 8–10 minutes, stirring occasionally. If needed, add a splash of water to prevent sticking.

Finish the Curry: Stir in the chickpeas and optional whole hot pepper. Pour in 1 cup of water, add the scallions, and season with salt and black pepper. Cover and cook over medium-low heat for 10–15 minutes, or until the potatoes are fork-tender. Add up to ¼ cup more water if needed. Taste and adjust the seasoning before serving.

Prepare the Greens: While the curry finishes cooking, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 2–3 minutes, until softened and fragrant.

Cook the Greens: Add the kale and cook for 3–4 minutes until it begins to wilt. Stir in the spinach and continue cooking until wilted.

Finish and Serve: Stir in the butter, coconut milk, and diced tomato. Season with salt and black pepper to taste, then cook for another 2–3 minutes until the tomatoes soften. Serve the sautéed spinach and kale alongside the Caribbean curried chickpeas and potatoes with steamed white rice or warm roti.

Notes

An easy vegetarian dish that is hearty, flavorsome and delicious

Nutrition Facts
Calories: ~450 kcal
Protein: ~15 g
Fat: ~18 g
Carbohydrate: ~55 g
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