Easy, delicious, colorful, nutritious, makes enough for leftovers—these all describe a meal that has become a staple in my apartment over the past semester: Chickpea potato coconut curry. There are so many ways to adapt the ingredients, and honestly, I usually just end up tossing in whatever additional veggies and related ingredients I have lying around. I always double the recipe, because I know it will keep well and be eaten. It is perfect with a batch of fresh naan and rice as well.
I never grew up eating much curry, but since starting college, I’ve experienced the incredible culinary opportunity that is all things curry, and this recipe ranks among my favorites. Plus, the recipe is from Tasty, and they show you how to make it in one of their ever-satisfying short videos. (Spoken from someone who regularly gets lost down a long trail of Tasty videos and the owner of two Tasty cookbooks.)
The naan was a little bit last minute when I made this over the weekend and therefore made a little haphazardly. I had no yeast, so I used a little sourdough starter and only gave it a couple hours to work it’s magic. I am also living with someone who eats vegan and so switched out the yogurt for coconut milk. I didn’t bother using any measurements for that recipe, because I figured it was already so changed up that I could do better using my gut. While not exactly the recipe I used, for an incredible vegan naan recipe (maybe even better than regular naan), follow this link: https://www.noracooks.com/vegan-naan/
Ultimately, it all came together nicely, and we had quite a pot of curry and stack of naan that seemed a little bit endless as we charged through them both during and after dinner. Now, the next day, all four of us living together are eating curry for lunch, so this meal definitely gives a pretty solid bang for your buck. Now enough about how much I love this recipe, it’s your turn to give it a go…
Note: This is the regular recipe, not the doubled proportions I unusually make.
Chickpea Potato Coconut Curry
- 2 tablespoons vegetable oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 4 teaspoons curry powder
- 1 ½ teaspoons paprika
- 1 teaspoon cayenne
- ½ teaspoon allspice
- 2 teaspoons cumin powder
- 2 teaspoons fresh ginger, minced
- ½ teaspoon black pepper
- 2 lb potato, peeled and cubed (or sweet potato, or combo)
- 15 oz chickpeas, 1 can, drained
- 1 cup vegetable broth
- 1 tablespoon lemon juice
- 14 oz diced tomato, 1 can
- 14 oz coconut milk, 1 can
To start off, add the oil and chopped onions to a large pot and saute until translucent. After a few minutes, add the minced garlic, and allow that to cook for another minute or two. Then comes the most important part of the recipe … the spices. Take all the spices, add them to the pot, and stir them around for several minutes to get them really aromatic. I don’t always use the same spices from the recipe. The three that I always use are curry powder, FRESH ginger, and cumin, but after that go crazy … I usually use chili powder for a little kick, but you can really use anything you have onhand.
Next come the cubed potatoes; I often use a combination of regular and sweet potatoes for some variation and nutrition. Add these to the pot and stir around until well-coated in the spice mixture, followed by the chickpeas in the same way. Finally the veggie broth and coconut milk provide the liquid. Bring the whole mixture to a boil, and then turn it down to low and let it simmer for another half-hour to 45 minutes depending on how soft you want the potatoes, stirring occasionally.
This is my interpretation of a delicious recipe, but if you want to see the original version from Tasty themselves, Google “Easy-Peasy Potato Curry by Tasty” or follow this link: https://tasty.co/recipe/easy-peasy-potato-curry
