Fall is near and that means more hearty recipes! Enjoy this Chickpea and Potato Curry, its full of flavor, a bit of heat, and definitely filling.
I usually make my curry with coconut milk, those recipes will be on the blog soon boo trust. But I was given an inside scoop that most Indians do not use coconut milk traditionally. So I said to myself, “Go on hunny take a chance” bonus points and bragging rights that we are internet cousins if you can tell me where that’s from! Leaving out the coconut milk for this recipe did not disappoint! In all honesty it gave even more depth to the spice of the curry. When I say spice, I mean the flavor. Feel free to use less of the spicy seasonings or leave them out all together if a little heat isn’t your thing. I will be going back and forth between both methods (with and without coconut milk) as they are both quick and easy to make whether you are batch cooking for meal prep or daily cooking and need something quick because you are short on time.
- Steamed Kale
- Pita bread
- Corn bread
Chickpea and Potato Curry
- 1/3 cup red onion
- 1 cup peppers red, green, yellow
- 15 oz canned chickpeas drain and rinse
- 8 whole yellow baby potatoes rough chopped into chunks
- 3 tbsp red curry paste
- 1 tbsp tomato paste
- 1 tsp adobo
- 2 tsp coriander
- 1 tsp tumeric
- 2 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp nutmeg
- 1 tsp chili flakes optional
- 1 tsp cayenne pepper optional
- 1 cup water
- salt to taste
- Boil potatoes, approximately 12 minutes. Drain and set aside.
- In a large skillet add red onion to hot pan to sautee. Use 2 tbsp of water to prevent onions from burning.
- Next add spices to pan, stirring quickly.
- Add drained and rinsed chickpeas. Mix well with spices.
- Next, add potatoes, peppers, and the remaining water to pan. Mix well to incorporate.
- Simmer on medium low for 15 minutes. Allow sauce to thicken.