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Red Coconut Curry with Chickpeas and Potatoes

Bring something special to the table with this well-loved recipe.

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

Ingredients

  • 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)

Instructions

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