This vegan gluten-free curry is pure HEALTHY COMFORT FOOD with a fusion of Thai and Indian flavors!! Hearty, delicious, easy, ready in 30 minutes, and the leftovers freeze wonderfully!!
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Entrees
Cuisine: Indian
Keyword: chickpea and potato curry, chickpea potato curry, curry with potatoes, potato curry
Servings: 8
Calories: 441kcal
Author: Averie Sunshine
Ingredients
3tablespoonscoconut oilolive oil may be substituted
1medium/large sweet Vidalia or yellow oniondiced small
1poundYukon gold potatoesdiced into 1/2-inch chunks (I did not peel)
1red bell pepperseeded and diced small
3 to 4clovesgarlicfinely minced or pressed
2 to 3teaspoonsground ginger or 1 tablespoon fresh gingerfinely chopped; or to taste
2 to 3teaspoonsground corianderor to taste
½teaspooncayenne pepperoptional and to taste
two 14-ounce cans coconut milkuse full-fat for a richer/thicker result but lite may be substituted
1medium zucchinidiced into bite-sized pieces
one 15-ounce can chickpeasdrained and rinsed (I used no-salt added)
one 4-ounce jar Thai red curry pasteor to taste (I used the whole jar for this recipe, but prefer bolder flavors; start with 1 to 2 tablespoons, taste and work up from there)(https://amzn.to/2x2FbMl)
4-ouncecan tomato paste
1teaspoonkosher saltor to taste
½teaspoonfreshly ground black pepperor to taste
2 to 4tablespoonslime juice
¼ to ⅓cupfresh cilantro or to tastefinely chopped for garnishing (basil may be substituted)
1 to 2tablespoonslight brown sugarpacked; optional and to taste
Instructions
To a large skillet, add the oil, onion, potatoes, and sauté over medium-high heat until the onions and potatoes begin to soften, about 8 minutes; stir intermittently.
Add the bell pepper, garlic, ginger, coriander, optional cayenne (or you can wait until the end and add it then if you're not sure about your desired heat level), and cook for about 1 minute, or until fragrant; stir nearly constantly.
Add the coconut milk, zucchini, chickpeas, Thai red curry paste, tomato paste, salt, pepper, and stir to combine. Reduce the heat to medium, cover with a lid loosely place over the skillet with a small gap for steam to escape, and allow mixture to boil fairly rapidly for about 15 minutes, or until the potatoes are cooked through.
Add the lime juice, cilantro, and stir to combine. Taste and optionally add sugar, additional curry paste, additional salt, pepper, cayenne, etc. to taste. Curry will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
Tip - Although there are a fair amount of ingredients to chop, while one stage is sautéing, boiling, simmering, etc. it is advised that you work ahead and are chopping and prepping the next ingredients you'll need to add. The smaller you cut your potatoes, the faster this dish will cook through. I found 1/2-inch chunks to work best so that the simmering/boiling time in step 3 stays at around 15 minutes.