Two-Potato Chickpea Curry

VeggieYogi ♦ February 23, 2013 ♦ Leave a comment

After all my talk about not using coconut milk because it is too high in fat, today I am breaking that rule. I am however following my rule of everything in moderation. With only a cup of coconut milk between 6 servings in this delicious curry, there’s no need to feel guilty eating it from time to time as part of a balanced diet.

So why is it called two-potato curry? Because it includes both sweet potatoes and white potatoes. The sweet potatoes are peeled and cubed, and the regular potatoes I left the skins on and then cubed them. I don’t like to peel my potatoes because I like to keep as many of the nutrients as possible. Just be sure they are well washed and cut off any blemishes.

This recipe is adapted from Judith Finlayson’s Potato and Pea Coconut Curry in the Vegetarian Slow Cooker. I wanted to make it a little faster though so I made it on the stove using water instead of vegetable stock to reduce the sodium, and adding chickpeas for some added protein. All-in-all it is a delicious and satisfying dish!

Serves approx. 6

Here’s what you’ll need:
1 tbsp olive oil
2 onions chopped
2 cloves garlic
1 tbsp minced gingerroot
1/2 tsp cracked black peppercorns
2 cups water
4 cups cubed potato (I leave the skins on mine but wash them well)
4 cups cubed sweet potato
1 15 oz can chickpeas
2 tsp Thai red curry paste
1 cup coconut milk
2 cups frozen peas
Handful of chopped cilantro

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Cook the onions in olive oil on medium heat until soft. Add garlic ginger and peppercorns and cook for a few more minutes. Add water and bring to a boil.

Add the potatoes and cook on medium heat until potatoes are tender–approx 20 minutes.

Add the chickpeas and peas.

Mix together the curry paste and 1/4 cup of the coconut milk.

Mix the curry paste/coconut milk mixture into the pot and add the remaining 3/4 cups of coconut milk. Mix together and let cook for approx 5-10 minutes.

Garnish with cilantro.