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
91% would make again
Total Time
30 minutes
30 min
Prep Time
10 minutes
10 min
Cook Time
20 minutes
20 min
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Total Time
30 minutes
30 min
Prep Time
10 minutes
10 min
Cook Time
20 minutes
20 min
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 439
- Fat 20g
- Carbs 57g
- Fiber 12g
- Sugar 14g
- Protein 12g
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.
- Cook smarter, not harder. Use our AI chef Botatouille on the Tasty app. Download now.
