I made this delicious curry on Monday night and hope you’ll enjoy this recipe as much as we have.
My dad gave Jason and I a Thai cookbook and after looking over so many curries I thought it would be a good time to break out the potatoes and chickpeas and make a really hearty recipe. The recipe was adapted from this one, and I found that the substitution of Coconut milk and the addition of ground pepper made for a more flavourful dish.
It’s dish that can be adapted any which way – and would be delicious with chicken or any other root vegetable. We had it over rice and I’m thinking it would be great alone with a salad too.
What you’ll need:
- 3 medium potatoes, cubed
- 2 tablespoons coconut oil
- 1 medium yellow onion, diced
- 1 head of garlic (I love garlic and eat them like potatoes, so go ahead and use as much as you’d like ;)
- 2 teaspoons curry powder
- 2 teaspoons garam masala
- 1 teaspoon fresh ground ginger
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon of ground Szechuan peppercorns
- 1 can condensed tomato soup (I prefer this brand)
- 1 can of coconut milk
- 1 (12 ounce) can chickpeas, rinsed and drained
- 4 medium carrots, diced
What you’re gonna do:
- Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender. Drain, and set aside.
- Warm oil in a large skillet over medium heat. Stir in onions, garlic, and carrots, and cook until the onions are soft and translucent. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring.
- Pour in soup, coconut milk, and chickpeas. Stir in potatoes.
- Simmer 15-20 minutes on medium-low heat and serve over rice.