Chickpea and Potato Curry
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Averie Cooks · by Averie Sunshine★ 4.5 (22)

Chickpea and Potato Curry

NUTRITION · PER SERVING40M COOK
CAL 20%·PRO 16%
CARBS 36G36% OF CAL
8G FIBER0G ADDED0G INTRINSIC17G OTHER10G TOTAL SUGAR
FAT 28G63% OF CAL
23G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A coconut curry with chickpeas and potatoes, flavored with ginger and spices. Hearty and aromatic, it's ready in 40 minutes and freezes well.

mainindiancurrybeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 3 tablespoons coconut oil (olive oil may be substituted)
  • 1 medium/large sweet Vidalia or yellow onion (diced small)
  • 1 pound Yukon gold potatoes (diced into 1/2-inch chunks (I did not peel))
  • 1 red bell pepper (seeded and diced small)
  • 3 to 4 cloves garlic (finely minced or pressed)
  • 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger (finely chopped; or to taste)
  • 2 to 3 teaspoons ground coriander (or to taste)
  • 1/2 teaspoon cayenne pepper (optional and to taste)
  • two 14-ounce cans coconut milk (use full-fat for a richer/thicker result but lite may be substituted)
  • 1 medium zucchini (diced into bite-sized pieces)
  • one 15-ounce can chickpeas (drained and rinsed (I used no-salt added))
  • one 4-ounce jar Thai red curry paste
  • 4- ounce can tomato paste
  • 1 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper (or to taste)
  • 2 to 4 tablespoons lime juice
  • 1/4 to 1/3 cup fresh cilantro or to taste (finely chopped for garnishing (basil may be substituted))
  • 1 to 2 tablespoons light brown sugar (packed; optional and to taste)
PREP
15M
SODIUM
628MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.