Potato Chickpea Coconut Curry

There’s something truly comforting about a bowl of Potato Chickpea Coconut Curry. This dish has a special place in my heart. It all started one rainy evening when I craved something warm and satisfying. I remember rummaging through my pantry and finding a can of coconut milk, a few potatoes, and a handful of spices that whispered promises of flavor. The combination of flavors dancing with the creamy texture of coconut milk felt like a warm hug after a long day. As the aroma wafted through my kitchen, I couldn’t help but feel that this dish was meant to be shared. With its bright colors and hearty ingredients, Potato Chickpea Coconut Curry soon became a staple in my home, perfect for cozy dinners or when I needed a pick-me-up. It’s not just a meal; it’s a reminder that simple ingredients can lead to something extraordinary.

Potato Chickpea Coconut Curry Ingredients

When it comes to the ingredients for this dish, they work together in perfect harmony. Each component not only plays its part in flavor but also contributes to the overall heartiness of the Potato Chickpea Coconut Curry. The key players include aromatic spices, creamy coconut milk, and wholesome vegetables, making it a balanced and satisfying meal.

• Coconut oil: 3 tablespoons – This adds a wonderful richness to the dish, enhancing the tropical flavor of the coconut milk.
• Onion: 1 medium/large sweet Vidalia or yellow onion, diced small – Provides a sweet base flavor that complements the spices.
• Yukon gold potatoes: 1 pound, diced into 1/2-inch chunks – Adds heartiness and texture to the curry.
• Red bell pepper: 1, seeded and diced small – Brings in a pop of color and sweetness.
• Garlic: 3 to 4 cloves, finely minced or pressed – Infuses the dish with its aromatic flavor.
• Ground ginger: 2 to 3 teaspoons or 1 tablespoon fresh, finely chopped – Adds warmth and a hint of spice.
• Ground coriander: 2 to 3 teaspoons – Deepens the flavor profile with its earthy notes.
• Cayenne pepper: ½ teaspoon, optional – Adds a touch of heat, perfect for those who like a spicy kick.
• Coconut milk: two 14-ounce cans – The star ingredient! Use full-fat for a richer taste or lite for a lighter option.
• Zucchini: 1 medium, diced into bite-sized pieces – Adds color and nutrition.
• Chickpeas: one 15-ounce can, drained and rinsed – A great source of protein and fiber.
• Thai red curry paste: one 4-ounce jar – Brings in bold flavors; adjust to your preference.
• Tomato paste: 4-ounce can – Adds depth and a touch of acidity.
• Kosher salt: 1 teaspoon – Enhances all the other flavors.
• Freshly ground black pepper: ½ teaspoon – Balances the richness of the curry.
• Lime juice: 2 to 4 tablespoons – Brightens up the dish with its acidity.
• Fresh cilantro: ¼ to ⅓ cup, finely chopped – Perfect for garnishing and adding freshness.
• Light brown sugar: 1 to 2 tablespoons, packed, optional – Balances the flavors if needed.

Recipe Directions for Potato Chickpea Coconut Curry

Making Potato Chickpea Coconut Curry is a delightful experience that fills your kitchen with wonderful aromas. Follow these simple steps to create a dish that will surely impress your family and friends.

1. In a large skillet, start by adding the coconut oil over medium-high heat. Once the oil is hot, toss in the diced onion and potatoes. Sauté for about 8 minutes, stirring intermittently. You’ll want the onions to turn translucent and the potatoes to soften slightly.
2. Now, add the red bell pepper, garlic, ginger, coriander, and cayenne pepper (if using). Cook for about 1 minute, stirring nearly constantly. The goal is to cook until fragrant—your kitchen will start to smell amazing!
3. Next, pour in the two cans of coconut milk along with the zucchini, chickpeas, Thai red curry paste, tomato paste, salt, and black pepper. Stir everything to combine. The mixture should look rich and creamy, full of vibrant colors.
4. Reduce the heat to medium and cover the skillet loosely with a lid, leaving a small gap for steam to escape. Allow the mixture to boil fairly rapidly for about 15 minutes. Keep an eye on it and stir occasionally to prevent sticking. You’ll know it’s ready when the potatoes are cooked through and tender.
5. After 15 minutes, remove the lid and stir in the lime juice and cilantro. Taste your curry and feel free to adjust the flavor with more sugar, curry paste, salt, or pepper as you see fit. This is your dish, and it should reflect your taste!
6. Once you’re satisfied with the flavor, it’s time to serve. This Potato Chickpea Coconut Curry pairs beautifully with rice, naan, or even on its own. Enjoy a hearty bowl and savor every bite!

Tips for Success

To elevate your cooking experience, here are some helpful tips for making the best Potato Chickpea Coconut Curry:

• Storage: Leftovers should be kept airtight in the fridge for up to 5 days. If you want to keep them longer, consider freezing the curry for up to 3 months.
• Freezing: This dish freezes nicely. Portion it out into freezer-safe containers and thaw it overnight in the fridge before reheating.
• Pairing: Serve this curry with steamed rice, naan, or a crisp green salad to balance the flavors.
• Spice Level: Adjust the heat according to your preference. Start with less cayenne if you’re unsure, and add more after tasting.
• Ingredient Quality: Using fresh, high-quality ingredients will enhance the overall flavor of the dish significantly.
• Garnishing: Fresh cilantro or even a dollop of yogurt can add a refreshing touch when serving.

How to Enjoy Potato Chickpea Coconut Curry

• Casual Dinner: This dish makes for an excellent quick dinner option. Pair it with rice or flatbreads.
• Meal Prep: Perfect for preparing in advance. Store in individual containers for easy grab-and-go meals.
• Picnic Food: It’s a fantastic choice for picnics or potlucks. Serve it warm or at room temperature.
• Seasonal Variations: Adjust the vegetables based on what’s in season. Carrots or peas can be great additions.
• Family Gatherings: An excellent dish for sharing with loved ones. It’s hearty and feeds a crowd!

FAQ

Conclusion

The Potato Chickpea Coconut Curry is a wonderful combination of flavors and nourishment that brings comfort to any meal. With its creamy texture and vibrant taste, it’s sure to become a favorite in your home. I encourage you to give it a try—whip up a batch and share it with your loved ones. You’ll not only enjoy the cooking process but also the joy of sharing a delicious, homemade meal.

Potato Chickpea Coconut Curry

The ultimate comfort food, Potato Chickpea Coconut Curry combines earthy spices with creamy coconut milk for a hearty dish that’s perfect for any occasion. Packed with nutritious ingredients, this easy weeknight dinner is so satisfying that you’ll crave it again and again. Make it tonight and bring warmth to your table!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dinner

Cuisine Indian

Servings 8 servings

Calories 350 kcal

Equipment

• Wooden Spoon
• Peeler
• Mixing Bowl
• Skillet
• Chef's Knife
• Cutting Board
• Large Pot

Ingredients

  

• 3 tablespoons Coconut oil
• 1 medium/large Onion sweet Vidalia or yellow, diced small
• 1 pound Yukon gold potatoes diced into 1/2-inch chunks
• 1 Red bell pepper seeded and diced small
• 3 to 4 cloves Garlic finely minced or pressed
• 2 to 3 teaspoons Ground ginger or 1 tablespoon fresh ginger, finely chopped; or to taste
• 2 to 3 teaspoons Ground coriander or to taste
• ½ teaspoon Cayenne pepper optional and to taste
• 28 ounces Coconut milk two 14-ounce cans, use full-fat for richer/thicker result
• 1 medium Zucchini diced into bite-sized pieces
• 15 ounces Chickpeas drained and rinsed
• 4 ounces Thai red curry paste or to taste
• 4 ounces Tomato paste
• 1 teaspoon Kosher salt or to taste
• ½ teaspoon Freshly ground black pepper or to taste
• 2 to 4 tablespoons Lime juice
• ¼ to ⅓ cup Fresh cilantro finely chopped for garnishing
• 1 to 2 tablespoons Light brown sugar packed; optional and to taste

Instructions

 

• In a large skillet, start by adding the coconut oil over medium-high heat. Once the oil is hot, toss in the diced onion and potatoes. Sauté for about 8 minutes, stirring intermittently. You'll want the onions to turn translucent and the potatoes to soften slightly.
• Now, add the red bell pepper, garlic, ginger, coriander, and cayenne pepper (if using). Cook for about 1 minute, stirring nearly constantly. The goal is to cook until fragrant—your kitchen will start to smell amazing!
• Next, pour in the two cans of coconut milk along with the zucchini, chickpeas, Thai red curry paste, tomato paste, salt, and black pepper. Stir everything to combine. The mixture should look rich and creamy, full of vibrant colors.
• Reduce the heat to medium and cover the skillet loosely with a lid, leaving a small gap for steam to escape. Allow the mixture to boil fairly rapidly for about 15 minutes. Keep an eye on it and stir occasionally to prevent sticking. You’ll know it’s ready when the potatoes are cooked through and tender.
• After 15 minutes, remove the lid and stir in the lime juice and cilantro. Taste your curry and feel free to adjust the flavor with more sugar, curry paste, salt, or pepper as you see fit. This is your dish, and it should reflect your taste!
• Once you’re satisfied with the flavor, it’s time to serve. This Potato Chickpea Coconut Curry pairs beautifully with rice, naan, or even on its own. Enjoy a hearty bowl and savor every bite!

Notes

• Prep Ahead: While one stage of the curry is cooking, chop the next ingredients you’ll need. This makes the process smoother and quicker.
• Potato Size: The smaller you cut your potatoes, the faster they cook. Aim for 1/2-inch chunks for optimal results.
• Storage: Leftovers can be stored airtight in the fridge for up to 5 days and in the freezer for about 3 months. Reheat as needed!
• Flavor Adjustment: Don’t be afraid to add more spices or seasonings as you taste. This dish can be tailored to your liking.

Keyword Chickpea Curry, Coconut Milk Recipes, Potato Curry, Vegetarian Curry