One pot meals are my favorite. Throw everything in a pot and you’ve got supper. This coconut curry only takes about half an hour to make, and you only need a few simple ingredients to make it. The curry has a great spicy flavor, and it’s great served over rice or quinoa.
30-minute curry. Done.
Chickpea & Potato Coconut Curry
(naturally vegan, gluten/grain free)
- 2 T olive oil
- 3 T curry powder
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1/4 tsp grated fresh ginger
- 14 oz. coconut milk
- 2 cups water
- 1/2 T sugar
- 3 medium potatoes, peeled and diced
- 4 cups cooked chickpeas
- Salt and Pepper, to taste
In a large pot over low heat, combine the olive oil and curry powder. Once the oil is hot, stir in the onion, garlic and ginger and cook over medium heat for 4-5 minutes. Stir in the coconut milk, water, sugar and 2 large pinches of salt, and let it come to a boil.
Once it reaches a boil, add in the potatoes, then cover the pot and let simmer until the potatoes are fork-tender, about 15-20 minutes. Stir in the cooked chickpeas, and cook, covered, for 15 more minutes. Taste the curry for seasonings, add salt and pepper as needed, and serve over rice.