This chickpea potato curry is a super simple, dairy free dinner that can be made with mostly pantry and fridge staples – just don’t forget the curry paste.
I’ve had a thing for green curry since we lived in France and a friend of mine turned me on to this green curry soup. I even went through a kick where I did nothing but eat that can of green curry soup with some combination of veggies and carbs while Marc was out of town for his games. I would eat it until I was so full I thought I might explode. I just couldn’t get enough of the creamy, spiciness it had to offer.
Eventually (a.k.a. it took me a really long time), I figured that I could easily make curry from scratch. In fact, all you really need is coconut milk, ginger, garlic, and green curry paste. Most of which I stock in my fridge/pantry on a regular basis. Quick tip – I buy my minced garlic and grated ginger in a jar so I always have some on hand. Give yourself a break and do the same.
Potatoes may seem weird in a curry, and I was finding that a lot of recipe out there called for sweet potatoes. But, you’ll have to trust me on this one. It’s good. Plus, that can of green curry soup suggested using potatoes, so I’m obviously going to do that.
We only have three weeks left before we meet our newest family member, so I have a feeling we’ll be making a lot of this recipe in the next few months. I even stocked up on frozen peas and curry paste the other day. You should probably do the same. Even if you don’t have a baby coming. It’s never a bad idea to have another delicious pantry meal at your disposal.
Serve this chickpea potato curry with some jasmine rice and top with fresh chopped cilantro.
Chickpea Potato Curry
Yield 8 servings
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 garlic cloves
- 2 teaspoons minced or grated fresh ginger
- 2 large carrots, chopped
- 1 1/4 pound red potatoes, chopped
- 2 - 3 teaspoon curry powder
- 2 teaspoon green curry paste
- 1 13.66-ounce can full-fat coconut milk
- 1 cup vegetable or chicken broth
- 2 15-ounce cans chickpeas, drained and rinsed
- 1 cup frozen peas
- Fresh cilantro, chopped (optional)
- In a large skillet, heat olive oil to medium-high. Add onion, garlic, and ginger. Sauté, stirring occasionally, until onion is translucent, about 5 minutes.
- Add carrots, potatoes, curry powder, curry paste, coconut milk and broth. Stir until curry is incorporated into liquids. Cover and bring to a strong simmer.
- Continue to simmer until potatoes and carrots have softened.
- Add chickpeas and frozen peas. Cook until heated through.
- Top with cilantro before serving.