Chickpea and Potato Curry

Name: Chickpea and Potato Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 serving
Ingredients: 3 tablespoons coconut oil; 1 medium/large sweet Vidalia or yellow onion; 1 pound Yukon gold potatoes; 1 red bell pepper; 3 to 4 cloves garlic; 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger; 2 to 3 teaspoons ground coriander; ½ teaspoon cayenne pepper; two 14-ounce cans coconut milk; 1 medium zucchini; one 15-ounce can chickpeas; one 4-ounce jar Thai red curry paste; 4- ounce can tomato paste; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 2 to 4 tablespoons lime juice; ¼ to ⅓ cup fresh cilantro or to taste; 1 to 2 tablespoons light brown sugar

User Reviews

4.6

66 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
8
Calories
133 kcal
Course
Main Course
Cuisine
Indian

Chickpea and Potato Curry

Jade Rice

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🥔🎉👏🏻 This vegan, gluten-free curry is pure HEALTHY COMFORT FOOD with a fusion of Thai and Indian flavors! Hearty, delicious, easy, ready in 30 minutes, and the leftovers freeze wonderfully!

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Ingredients

Servings

3 tablespoons coconut oil olive oil may be substituted
1 medium/large sweet Vidalia or yellow onion diced small
1 pound Yukon gold potatoes diced into 1/2-inch chunks (I did not peel)
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
two 14-ounce cans coconut milk use full-fat for a richer/thicker result but lite may be substituted
1 medium zucchini diced into bite-sized pieces
one 15-ounce can chickpeas drained and rinsed (I used no-salt added)
one 4-ounce jar Thai red curry paste or to taste (I used the whole jar for this recipe, but prefer bolder flavors; start with 1 to 2 tablespoons, taste and work up from there)
4- ounce can 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 or to taste finely chopped for garnishing (basil may be substituted)
1 to 2 tablespoons light brown sugar packed; optional and to taste

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Instructions

To a large skillet, add the oil, onion, potatoes, and sauté over medium-high heat until the onions and potatoes begin to soften, about 8 minutes; stir intermittently.
Add the bell pepper, garlic, ginger, coriander, optional cayenne (or you can wait until the end and add it then if you're not sure about your desired heat level), and cook for about 1 minute, or until fragrant; stir nearly constantly.
Add the coconut milk, zucchini, chickpeas, Thai red curry paste, tomato paste, salt, pepper, and stir to combine. Reduce the heat to medium, cover with a lid loosely place over the skillet with a small gap for steam to escape, and allow mixture to boil fairly rapidly for about 15 minutes, or until the potatoes are cooked through.
Add the lime juice, cilantro, and stir to combine. Taste and optionally add sugar, additional curry paste, additional salt, pepper, cayenne, etc. to taste. Curry will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.

Notes

Tip - Although there are a fair amount of ingredients to chop, while one stage is sautéing, boiling, simmering, etc. it is advised that you work ahead and are chopping and prepping the next ingredients you'll need to add.
The smaller you cut your potatoes, the faster this dish will cook through. I found 1/2-inch chunks to work best so that the simmering/boiling time in step 3 stays at around 15 minutes.
Storage: Leftovers will keep airtight in the fridge for up to 5 days and in the freezer for up to 3 months. Reheat in the microwave for about 30 seconds, or as needed.
Adapted from Sweet Potato Chickpea Coconut Curry

Nutrition Information

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Serving 1serving Calories 133kcal (7%) Carbohydrates 20g (7%) Protein 3g (6%) Fat 6g (9%) Saturated Fat 4g (20%) Polyunsaturated Fat 0.2g Monounsaturated Fat 0.4g Sodium 413mg (17%) Potassium 560mg (16%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 822IU (16%) Vitamin C 41mg (46%) Calcium 35mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 133 kcal

% Daily Value*

Serving	1serving
Calories	133kcal	7%
Carbohydrates	20g	7%
Protein	3g	6%
Fat	6g	9%
Saturated Fat	4g	20%
Polyunsaturated Fat	0.2g	1%
Monounsaturated Fat	0.4g	2%
Sodium	413mg	17%
Potassium	560mg	12%
Fiber	3g	12%
Sugar	7g	14%
Vitamin A	822IU	16%
Vitamin C	41mg	46%
Calcium	35mg	4%
Iron	1mg	6%