Photo of Vegetable-chickpea curry over baked potatoes by WW

Vegetable-chickpea curry over baked potatoes

SmartPoints® value per serving
Total Time
40 min
20 min
20 min
These veggie-loaded spuds are perfect for Meatless Monday. Optional garnishes include non-fat plain Greek yogurt, chopped cilantro, and lime wedges. For the tastiest baked potatoes, scrub and poke with a fork, bake on a baking sheet at 400°F until fork tender, about 45 minutes. Scoop out flesh and mash with some non-fat plain Greek yogurt, salt and pepper to taste. Spoon filling back into the shell, top with the curry and serve.


uncooked onion(s)

1½ cup(s), chopped

minced garlic

1 Tbsp

minced ginger

1 Tbsp

curry powder

1 tsp

ground cumin

½ tsp

ground coriander

½ tsp

sweet red pepper(s)

1 medium, diced


1 cup(s), diced

uncooked cauliflower

1 cup(s), cut into bite-size florets

canned chickpeas

1 cup(s), rinsed and drained

fat free vegetable broth

½ cup(s)

fresh lime juice

1 tsp

cooked white potato(es)

4 medium, kept hot and split open


  1. Coat a large skillet with cooking spray; heat over medium-high heat. Add onion; cook, stirring often, until softened, 5-7 minutes. Add garlic, ginger, curry, cumin and coriander; cook, stirring a few times, 30 seconds. Add vegetables; cook, stirring frequently, until crisp tender, 5-7 minutes.
  2. Stir in chickpeas, broth and lime juice; simmer for 5 minutes for flavors to meld. Spoon over hot, split potatoes.
  3. Serving size: 3/4 c veggie curry and 1 potato

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