Potato and Chickpea Coconut Curry
Serve this hearty curry with some steamed brown rice for a filling, wholesome and comforting meal.
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Ingredients
For 4 Serving(s)
potato-and-chickpea-coconut-curry
- 1 T sunflower oil
- 2 onions
- 2 clv garlic
- 1 T grated fresh ginger
- 3 T curry paste
- 1 T garam masala
- 2 lb red potatoes
- 15 oz chickpeas
- 15 oz diced tomatoes
- 15 fl oz coconut milk
- salt
- pepper
- 1/2 lb baby spinach
- 1/4 c chopped cilantro
- 1/2 c plain yogurt
Potato and Chickpea Coconut Curry Directions
- Heat the sunflower oil in a large stockpot, over medium heat. Stir in the onions and saute 5 minutes. Stir in the garlic, ginger, curry paste and garam masala and continue to cook, stirring frequently for 3 minutes.Fold in the potatoes and chickpeas and stir to coat in spices. Add the tomatoes and coconut milk, and bring to a simmer. Season generously with salt and pepper, then lower the heat and partially cover. Let simmer, stirring occasionally, until the potatoes are tender, 15-20 minutes, adding a little water if the sauce evaporates too much.
- Remove from heat and stir in the baby spinach. Serve topped with chopped cilantro and some plain yogurt, if you'd like.