What’s In The Potato Chickpea Coconut Curry?
I am an enormous curry fan who needed something to heat me up from the inside with coconut milk, a lot of veggies, but sincere and soothing.
This easy, one-skillet curry was great in 30 minutes. Between my fridge and the refrigerator, I had all the ingredients in hand.
The program comprises:
- Olive or Coconut Oil
- Sweet Vidalia Onions
- Yukon Gold Potatoes
- Red Bell Pepper
- Thai Red Curry Paste
- Coconut Milk
- Cayenne Pepper (optional)
- Lime juice
What Does The Curry Taste Like?
It is warm but safe, vegan and comfort food. This curry ensures that all vegetables, potatoes, chickpeas and broth are kept for several hours in full.
This curry is a blend of the aromas and ingredients of Thai and Indian.
The Thai red curry paste is strong, while and cayenne pepper add some warmth – not too much, but enough for us. If you aren't a food addict, scale the cayenne pepper down or omit it.
In previous curry recipes, I used fat coconut milk, but lite may not be as rich but is still great.
I love all textures of every bite including the freshness of the cilantro, the soft (but not mushy) courgette peppers, the moist chickpeas and potatoes.
The paste and lime juice provide the perfect acidic note to balance the flavors while the natural sweetness of the sweet Vidalia onions and cocoon milk is present. I do like to add some to my flavors, but it's optional.
What Is Thai Red Curry Paste?
For the smooth and rich taste, I love this Thai-red curry paste and don't find it to be very spicy, but I like spicy food as a warning. Scale back the curry you're using if you don't.
I used a 4-unce jar for this recipe. It might be too much for some people I know, so get to work from 1 to 2 tablespoons.
You will also see how you make this recipe a big batch of food and I imagine any less curry paste will leave stuff on the dull side. But add to your own tastes of taste, of course.
What is unique about curries (totally different from curry powder) is that you can add whatever vegetables and legumes you want, which is a mixture of vegetables and protein in the sauce.
Feel free to add or substitute, for example:
- Stewed tomatoes
- Swap out the Yukon gold for sweet potatoes
- Add white beans or other beans
- Frozen peas
- Fresh spinach
- Or whatever you have hanging out in your produce drawer or freezer
Curries, I guess, are a stir-fry-meets-soup and there are no rules to apply to either. Discover all the wonderful flavors and dive in.
Either as shorter remains in the fridge or freeze them for a rainy day if you need a pick-and-reheat lunch or dinner, anything you can not finish right away is fine.
Potato Chickpea Coconut Curry
Chickpea Potato Coconut-This vegan curry is pure Healty Food and fusing Thai and Indian flavors!! Curry Hearty, tasty, simple, ready for 30 minutes, and the remains are fantastic!
- Prep Time 15 minutes
- Cook Time 25 minutes
- Total Time 40 minutes
- 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 or 1 tablespoon fresh ginger, finely chopped; or to taste
- 2 to 3 teaspoons ground coriander, or to taste
- 1/2 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)( http://amzn.to/2x2FbMl )
- 4-ounce can paste
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 2 to 4 tablespoons lime juice
- 1/4 to 1/3 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
- Add the oil, onion, potatoes and sauté to a large pot for approximately eight minutes over the medium-high heat until it starts to soften the onions and potatoes; stir.
- Add bell-pepper, garlic, ginger, coriander and optional cayenne. Cook for around one minute or till the scent, or stir almost continuously, if you don't know your perfect flame.
- Mix together milk, courgettes, chickpeas, Thai-red curry paste, paste, salt, pepper and mix. Reduce the heat to normal, cover the pot loosely with a slight steam gap to escape and boil the blend very quickly for about 15 minutes, or until the potatoes are cooked.
- Remove the cilantro, lime juice and blend together. Add sugar, additional curry paste, extra salt, pepper, cayenne, etc. to taste and feel. Curry stays airtight for up to 5 days in the refrigerator, or up to 4 months in the freezer.
Tip-While there are a lot of ingredients to chop, it's recommended that you work ahead and cut and make the next ingredients to you, while you sauté, boil, simmer, etc.
The smaller the potatoes are, the quicker the dish is cooked. I considered 1⁄2-inch pieces to fit best for around 15 minutes for the kicking / boiling time in step 3.
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 441Total Fat: 28gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 831mgCarbohydrates: 43gFiber: 7gSugar: 10gProtein: 10g