Potato Chickpea Coconut Curry

This Potato Chickpea Coconut Curry is a creamy, comforting dish loaded with flavors and nutrients!

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Main Course

Cuisine: Indian

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
1 medium 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
2 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
1 15-ounce can chickpeas drained and rinsed
1 4-ounce jar Thai red curry paste or to taste
1 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
1 to 2 tablespoons light brown sugar packed; optional and to taste

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.
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.
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.
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.
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.
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.