Easy Potato & Chickpea Curry
Simple, easy and quick Potato & Chicpea Curry to make delicious and full of rich flavors!
Ingredients
- 4 tbsp olive oil
- 1 medium yellow onion diced
- 6 large garlic cloves minced
- 2 tsp ginger minced
- 6 tbsp red curry paste Thai Kitchen Gluten Free
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp ground black pepper
- 1 tsp kosher salt
- 1/2 tsp ground cardamon
- 1 1/4 tsp ground ginger
- 3-3.5 lbs red potatoes
- 15 oz chickpeas drained
- 4 medium tomatoes or 14 oz canned diced tomatoes drained
- 14 oz coconut milk
- 2.5 cups vegetable broth
- 1/2 half lemon squeezed
- rice cooked
- naan bread
- fresh cilantro
Instructions
- Heat oil in a large pot over medium. Add onion and saute for about 2 minutes, until translucent.
- Add ginger and garlic. Saute for about 2 minutes.
- Add red curry paste, smoked paprika, cumin, pepper, salt, and ground ginger. Stir and let cook for about a minute, unitl spices are fragrant.
- Add potatoes and chickpeas. Mix well until fully coated with spices.
- Mix in tomatoes. Followed by coconut milk, broth and lemon juice. Stir to combine.
- Cover the pot, and increase heat to high. Bring to a simmer, once bubbling, reduce heat to medium. Cook for about 20-30 minuts, until potatoes and tender and soft.
- Serve with cooked rice and naan. Garnish with vibrante, fresh cilantro!
- Enjoy darlings!
Notes
Keep leftovers in fridge for 3-4 days
This recipe is also freezer friendly up to 6 months.
spice to your liking.