Red Coconut Curry with Chickpeas and Potatoes

Name: Red Coconut Curry with Chickpeas and Potatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3 -4 servings
Ingredients: 1 onion; 1 tbsp olive oil; 1 can diced tomatoes 28 fl oz/796 mL; 1 can coconut milk for cooking; 1 tbsp red curry paste; 1/2 tsp paprika; 1/2 tsp cumin; 1 cup cooked chickpeas; 3 white potatoes; salt

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Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
3 -4 servings
Course
Lunch
Cuisine
Vegan

Red Coconut Curry with Chickpeas and Potatoes

Joseph Taylor

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Ingredients

Servings

1 onion diced
1 tbsp olive oil
1 can diced tomatoes 28 fl oz/796 mL pureed
1 can coconut milk for cooking 400 mL
1 tbsp red curry paste
1/2 tsp paprika
1/2 tsp cumin
1 cup cooked chickpeas
3 white potatoes scrubbed clean and chopped into 1-inch cubes
salt to taste (I used about 1/2 tsp)

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Instructions

Over medium heat, cook onions with olive oil until translucent.
Add coconut milk, pureed tomatoes, red curry paste, paprika, and dried cumin, and stir until spices are mixed in.
Add in chickpeas and potatoes and cover until bubbling. Lower to a simmer, keep covered and stir occasionally until potatoes are fork tender.
Serve over roasted potatoes to make jacket potatoes, or serve on their own with a side of naan.