Chickpea Curry With Coconut Cream And Potato
Whip up a cozy, comforting Chickpea Curry with Coconut Cream and Potato that'll leave your taste buds dancing! This hearty, vegan-friendly dish is packed with flavor and perfect for those chilly nights in.
Community Member
89% would make again
Under 30 minutes
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Under 30 minutes
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ingredients
for 3 servings
- ½ lb chickpeas (350 g)
- 1 large onion, chopped
- 2 small potatoes
- 1 large carrot, peeled and diced
- 2 cloves garlic, minced
- 1 teaspoon curry powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder, or cayenne
- ½ cup hot water (100 mL)
- ½ lemon, juiced
- 1 ½ cups coconut milk (350 mL), or cream
- 3 tablespoons olive oil
- 1 cup coriander (40 g)
Nutrition Info
- Calories 620
- Fat 38g
- Carbs 70g
- Fiber 24g
- Sugar 9g
- Protein 15g
Estimated values based on one serving size.
Preparation
- Heat olive oil in a large stock pot over medium high heat. To this, add onion and cook for about 2-3 minutes until softened.
- Add chickpeas, mix well, and cook for 2-3 minutes.
- Add potatoes and carrots and mix to incorporate. Simmer for 2-3 minutes, then add seasonings, lemon juice, and mix well. Lower heat to low.
- On low heat, add coconut milk and hot water. Stir well and cook for 10 minutes until potatoes are tender.
- Let cool slightly, then garnish with coriander and serve alongside steamed rice.
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