Thai Potato & Chickpea Curry
A fragrant Thai-inspired curry with tender potatoes, chickpeas, coconut milk, aromatic spices, and a squeeze of lime.
Ingredients
- 1 medium, diced Potatoes
- 1/2 cup, cooked Chickpeas
- 1/2 cup Coconut milk
- 1 tbsp Red curry paste
- 1/4 cup Vegetable broth
- 1 tbsp Lime juice
- 2 tbsp, chopped Cilantro
- 1 clove, minced Garlic
- 1/2 tsp, grated Ginger
Instructions
- In a saucepan, heat a bit of oil (such as coconut oil) over medium heat. Sauté minced garlic and grated ginger for about 30 seconds until fragrant.
- Add red curry paste and cook for another minute, stirring constantly to prevent burning.
- Add coconut milk, vegetable broth, diced potatoes, and chickpeas.
- Bring to a simmer, then reduce heat and cook for 20 minutes, or until potatoes are tender. Stir occasionally to prevent sticking.
- Stir in lime juice and garnish with fresh cilantro before serving.
Cuisine: Thai
Suitability: vegetarian,gluten-free,dairy-free
Prep Time: 15 mins
Cook Time: 25 mins
Serving Size: 1
Meal Type: lunch