This Potato Chickpea Coconut Curry is a warm embrace in a bowl, combining hearty potatoes and protein-packed chickpeas in a creamy coconut sauce. It’s a simple yet flavorful dish that brings together a medley of spices and vegetables, making it the perfect comfort food for any night of the week. Whether you’re looking to impress guests at a dinner party or simply want a nourishing meal that comes together quickly, this recipe is sure to become a staple in your home.

What You’ll Love About This Recipe

Rich and creamy texture thanks to the coconut milk.
Hearty and filling with the addition of potatoes and chickpeas.
Customizable spice level to suit your taste.
Perfect for meal prep and leftovers taste even better the next day!
Vegetarian and vegan-friendly, making it inclusive for all diets.

Ingredient List

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 ginger or 1 tablespoon fresh ginger, finely chopped; or to taste
2 to 3 teaspoons ground coriander, or to taste
1/4 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)
4-ounce can tomato 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 1/2 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

Prep & Cook Tools

Large pot or Dutch oven: Ideal for simmering your curry.
Knife and cutting board: Essential for chopping your veggies.
Measuring cups and spoons: For accurate ingredient measurements.
Wooden spoon or spatula: Perfect for stirring and mixing.
Citrus juicer: Makes squeezing lime juice effortless.

Method: Potato Chickpea Coconut Curry

Step 1: Sauté the Aromatics

In a large pot or Dutch oven, heat the coconut oil over medium heat. Once melted, add in the diced onion and sauté for about 5 minutes, or until translucent. Stir in the minced garlic, ground ginger, and ground coriander, and let them cook for another minute until fragrant.

Step 2: Add the Vegetables

Next, toss in the diced potatoes and red bell pepper. Stir well to combine with the aromatic mixture. Cook for about 5-7 minutes, allowing the vegetables to soften slightly.

Step 3: Spice It Up

If you like a bit of heat, sprinkle in the cayenne pepper. Then, add the coconut milk, zucchini, chickpeas, Thai red curry paste, and tomato paste. Stir everything together until well combined.

Step 4: Simmer

Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.

Step 5: Season to Taste

After the potatoes are cooked through, season your curry with kosher salt, black pepper, lime juice, and if desired, light brown sugar for a touch of sweetness. Give it a good stir to incorporate all the flavors.

Step 6: Garnish and Serve

Ladle the Potato Chickpea Coconut Curry into bowls and garnish with freshly chopped cilantro or basil. Serve hot with warm rice, quinoa, or your favorite bread.

Holiday & Seasonal Touches

Serve with a side of warm naan or rice for a complete meal.
Add seasonal vegetables like carrots or spinach for extra nutrition.
Top with crispy fried onions for a delightful crunch.
Incorporate a dollop of yogurt or a squeeze of sriracha for added flavor.

Chef’s Rationale

This Potato Chickpea Coconut Curry is a perfect example of how simple ingredients can come together to create something extraordinary. The use of coconut milk adds a rich creaminess that balances perfectly with the spices and vegetables. Yukon gold potatoes add a buttery flavor and texture, which pairs beautifully with the protein from the chickpeas. Each bite is a celebration of flavors, making it an ideal dish for any occasion.

Keep It Fresh: Storage Guide

This Potato Chickpea Coconut Curry stores wonderfully! Allow it to cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 3 months. Just reheat on the stovetop or in the microwave, adding a splash of water or coconut milk to loosen the sauce if needed.

Your Questions, Answered

Can I use different vegetables in this curry?

Absolutely! Feel free to customize with your favorite vegetables like carrots, spinach, or eggplant. The beauty of this curry is its versatility.

Is this recipe spicy?

The spice level can be easily adjusted. Start with a smaller amount of red curry paste and cayenne pepper, then taste and add more as desired to suit your palate.

Can I make this curry ahead of time?

Yes! This curry tastes even better the next day as the flavors meld together, making it perfect for meal prep or entertaining.

What can I serve with Potato Chickpea Coconut Curry?

This curry pairs beautifully with basmati rice, quinoa, or warm naan. You can also enjoy it on its own for a hearty, nourishing meal.

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Ready to Cook?

Get your ingredients ready and prepare to dive into the delicious world of Potato Chickpea Coconut Curry! This dish is sure to warm your heart and fill your belly with goodness. Enjoy every flavorful bite!