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Potato & Chickpea Thai Red Curry

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55 min

Main
This one’s cozy, comforting, and full of flavour. Roasting the potatoes adds depth and heartiness, but if you’re short on time, you can totally skip the potatoes and serve the curry over rice instead. The chickpeas make it filling, the spinach brings a touch of green, and the coconut milk ties it all together into a rich, satisfying sauce. It’s hearty, simple to make, and just as delicious the next day.

Servings

Total

55 min

Prep

10 min

Cook

45 min

Contains

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soy

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gluten

Free from

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peanut

Treenut symbol

tree nut

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sesame

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What others say

Nina - Jan. 9, 2026, 6:34 p.m.

Super delicious, easy to make, and one of my new PUL favourites!

Vera - Jan. 6, 2026, 7:41 p.m.

Really easy to make and very tasty!

Katie - Jan. 6, 2026, 4:08 a.m.

Very delicious! I added some red lentils as the comments suggested. Loved the crispy potatoes.

Shannon Siegel - Jan. 5, 2026, 1:01 a.m.

Super delicious. Even the kids were impressed and asked to have it every week!

Nienke - Jan. 4, 2026, 2:54 p.m.

This was delicious, one of my new PUL favorites 🙌🙌

Deborah - Jan. 1, 2026, 9:07 a.m.

Mmmm. This is so good! It is also possible to make with red lentils if you add extra water. And if you can find kaffir lime leaves you should really add them! They are amazing in Thai dishes.