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Chickpea and Potato Curry

A comforting and creamy Chickpea and Potato Curry with rich flavors from coconut milk, fresh vegetables, and spices, perfect for weekdays or gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

For the curry
  • 2 tablespoons coconut oil For sautéing
  • 1 medium onion, diced Provides a savory foundation
  • 2 medium Yukon gold potatoes, diced Contributes creaminess and sweetness
  • 1 medium red bell pepper, diced Adds color and mild sweetness
  • 2 cloves garlic, minced Infuses depth of flavor
  • 1 tablespoon fresh ginger, minced Provides warmth and spice
  • 1 teaspoon ground coriander Adds a citrusy note
  • 1/4 teaspoon cayenne pepper Optional for heat
  • 1 can coconut milk (400ml) Creates a rich, creamy base
  • 1 medium zucchini, diced Adds fresh texture
  • 1 can chickpeas (400g), drained and rinsed Provides plant-based protein
  • 2 tablespoons Thai red curry paste Enhances authenticity
  • 2 tablespoons tomato paste Adds richness
  • 1 teaspoon kosher salt Enhances flavors
  • 1/2 teaspoon freshly ground black pepper Provides mild heat
  • 1 tablespoon lime juice Brightens flavors
  • 1/4 cup fresh cilantro, chopped Adds a fresh note
  • 1 tablespoon light brown sugar Optional to balance flavors

Method
 

Preparation
  1. In a large skillet, heat coconut oil over medium-high heat, add the onions and potatoes, and sauté until softened, about 8 minutes.
Cooking
  1. Stir in the red bell pepper, garlic, ginger, coriander, and cayenne (if using), cooking for about 1 minute until fragrant.
  2. Pour in the coconut milk, zucchini, chickpeas, Thai red curry paste, tomato paste, salt, and pepper, stirring until well combined.
  3. Reduce heat to medium, cover loosely, and let the mixture boil for about 15 minutes until the potatoes are tender.
Finishing Touches
  1. Stir in the lime juice and cilantro, then taste and adjust seasoning with sugar, extra curry paste, salt, or pepper as desired.

Notes

Store leftovers airtight in the fridge for up to 5 days or freeze for up to 4 months. For a thicker curry, simmer uncovered for a few additional minutes.