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!
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.