Red Coconut Curry with Chickpeas and Potatoes
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Red Coconut Curry with Chickpeas and Potatoes
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 1 onion diced
- 1 tbsp olive oil
- 1 diced tomatoes pureed, 28 fl oz/796 mL, canned
- 1 coconut milk 400 mL, canned, for cooking
- 1 tbsp red curry paste
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1 cup chickpeas cooked
- 3 potatoes scrubbed clean and chopped into 1-inch cubes, white
- salt to taste (I used about 1/2 tsp)
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.
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