Chickpea and Potato Curry
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
8
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Calories
133 kcal
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Course
Main Course
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Cuisine
Indian
Chickpea and Potato Curry
Description
This curry begins by sautéing aromatic onions and diced Yukon gold potatoes in coconut oil until softened. Ground ginger, coriander, and optional cayenne add warmth and depth. Adding garlic and bell pepper introduces savory and sweet notes. The mixture then simmers with full-fat coconut milk, zucchini, chickpeas, and Thai red curry paste, thickened slightly by tomato paste. This creates a creamy, spicy sauce enveloping tender vegetables and legumes.
The curry offers a hearty texture from the potatoes and chickpeas, balanced by the lightly crisp zucchini and red bell pepper. The coconut milk gives body and richness while the rise in heat and spice level can be tailored as desired. Lime juice and chopped cilantro garnish provide acidity and freshness to brighten the flavors.
This dish is suitable as a main course for vegetarian or vegan meals, served ideally with rice or flatbread to soak up the sauce. It functions well for batch cooking and reheating, retaining flavor over several days.
Tips include chopping ingredients ahead to speed cooking and cutting potatoes into half-inch chunks to ensure proper cooking time. The curry stores well in the refrigerator for up to five days and freezes up to three months with simple reheating. It can be adjusted with sugar or more curry paste to balance flavors after simmering.
Ingredients
- 3 tablespoons coconut oil olive oil may be substituted
- 1 onion diced small, medium/large sweet Vidalia or yellow onion
- 1 pound potato diced into 1/2-inch chunks (I did not peel, Yukon gold variety
- 1 red bell pepper seeded and diced small
- 3 to 4 cloves garlic finely minced or pressed
- 2 to 3 teaspoons ground ginger finely chopped; or to taste, or 1 tablespoon fresh ginger
- 2 to 3 teaspoons ground coriander or to taste
- ½ teaspoon cayenne pepper optional and to taste
- coconut milk use full-fat for a richer/thicker result but lite may be substituted, two 14-ounce cans
- 1 zucchini diced into bite-sized pieces, medium
- chickpeas drained and rinsed (I used no-salt added, one 15-ounce can
- 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, one 4-ounce jar
- 4- ounce tomato paste canned
- 1 teaspoon kosher salt or to taste
- ½ teaspoon black pepper or to taste, freshly ground
- 2 to 4 tablespoons lime juice
- ¼ to ⅓ cup cilantro finely chopped for garnishing (basil may be substituted, fresh, or to taste
- 1 to 2 tablespoons light brown sugar packed; optional and to taste
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
- Prepare ingredients in advance during cooking stages to reduce total preparation time.
- Cut potatoes into 1/2-inch chunks for optimal cooking time and texture.
- Store leftovers airtight in the refrigerator up to 5 days or freeze up to 3 months.
- Reheat gently in the microwave, stirring to heat evenly.
- Adjust seasoning after cooking by adding more curry paste, sugar, salt, or cayenne to taste.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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