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Potato Chickpea Coconut Curry

A coconut milk–based curry with potatoes, chickpeas, zucchini, and Thai red curry paste, finished with lime juice and fresh cilantro.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 tablespoonscoconut oil olive oil may be substituted
  • 1 medium/large sweet Vidalia or yellow onion diced small
  • 1 poundYukon gold potatoes diced into 1/2-inch chunks (I did not peel)
  • 1 red bell pepper seeded and diced small
  • 3 to 4 clovesgarlic finely minced or pressed
  • 2 to 3 teaspoonsground ginger or 1 tablespoon fresh ginger finely chopped; or to taste
  • 2 to 3 teaspoonsground coriander or to taste
  • 1/2 teaspooncayenne 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- ouncecan tomato paste
  • 1 teaspoonkosher salt or to taste
  • 1/2 teaspoonfreshly ground black pepper or to taste
  • 2 to 4 tablespoonslime juice
  • 1/4 to 1/3 cupfresh cilantro or to taste finely chopped for garnishing (basil may be substituted)
  • 1 to 2 tablespoonslight brown sugar packed; optional and to taste

Equipment

  • Large Skillet
  • Lid
  • Measuring Spoons
  • Can opener
  • Knife
  • Cutting Board
  • Spatula

Method
 

Instructions
  1. Drain and rinse the one 15-ounce can of chickpeas; dice the potato into 1/2-inch chunks, dice the onion and red bell pepper small, and dice the zucchini into bite-sized pieces. Mince or press 3 to 4 cloves garlic. Measure your ginger choice (2–3 teaspoons ground OR 1 tablespoon fresh, finely chopped), 2–3 teaspoons ground coriander, and optional 1/2 teaspoon cayenne.
  2. Heat 3 tablespoons coconut oil (or olive oil) in a large skillet over medium-high heat until shimmering.
  3. Add the diced onion and diced potatoes to the hot oil. Sauté, stirring intermittently, until the onions and potatoes begin to soften and the edges of the potatoes turn lightly golden, about 8 minutes.
  4. Add the diced red bell pepper, garlic, ginger (ground or fresh), ground coriander, and the optional cayenne (if using). Cook, stirring nearly constantly, until fragrant, about 1 minute.
  5. Pour in the two 14-ounce cans of coconut milk. Add the diced zucchini, the drained and rinsed chickpeas, the one 4-ounce jar of Thai red curry paste (use the amount you prefer from the jar — you can start with 1–2 tablespoons and add more to taste, or use the whole jar), and the 4-ounce can of tomato paste. Stir thoroughly to combine.
  6. Add 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Stir, then increase heat just until the mixture comes to a fairly rapid boil.
  7. Reduce heat to medium, cover the skillet loosely with a lid leaving a small gap for steam to escape, and cook until the potatoes are cooked through and tender, about 15 minutes. Stir once or twice while cooking to prevent sticking.
  8. Remove the lid, add 2 tablespoons lime juice (add up to 4 tablespoons total to taste), and stir. Taste and, if desired, adjust seasoning by adding up to 1–2 tablespoons packed light brown sugar (optional), additional curry paste, salt, pepper, or cayenne to reach your preferred balance.
  9. Remove from heat and garnish with 1/4 to 1/3 cup finely chopped fresh cilantro (or basil) to taste. Serve.
  10. Store leftovers airtight in the refrigerator for up to 5 days or freeze for up to 4 months.

Notes

Notes
Tip
– Although there are a fair amount of ingredients to chop, while one stage is sautéing, boiling, simmering, etc. it is advised that you work ahead and are chopping and prepping the next ingredients you’ll need to add.
The smaller you cut your potatoes, the faster this dish will cook through. I found 1/2-inch chunks to work best so that the simmering/boiling time in step 3 stays at around 15 minutes.
Storage:
Leftovers will keep airtight in the fridge for up to 5 days and in the freezer for up to 3 months. Reheat in the microwave for about 30 seconds, or as needed.
Adapted from
Sweet Potato Chickpea Coconut Curry