Potato + Chickpea Curry
Its lemony, its earthy, a little sweet, a lot savory - my point is there is DEPTH. This one comes together in about 30 minutes. It’s really nourishing and perfect all year round!
Time: 30 min
Serves: 1 person so just multiply for more people!
1 tablespoon coconut or avocado oil
1/3 cup sliced sweet onion
4 cloves garlic
1 tablespoon fresh or frozen ginger
salt / pepper / red pepper flakes to taste
1 pinch cardamom (optional)
1 teaspoon turmeric powder
2 teaspoons yellow curry paste
1 cup diced potato - golden, fingerling, I like the tiny baby ones
3/4 cup canned chickpeas
1/2 cup diced san marzano or baby heirloom tomatoes
2 cups veggie or chicken stock
2 teaspoons lemon zest
1 tablespoon mango chutney
1/3 cup coconut milk
for serving: rice or naan / flatbread. green onion, cilantro, diced onion, dill - add what sounds good!
Add coconut oil to a pot (I prefer cast iron) or sauce pan. Melt over medium low heat. Add in your onion, ginger, and garlic. Stir every minute or so.
Once the onion is softened, add in the turmeric, cardamom, curry paste, salt, pepper, and red pepper flakes. Add a splash of broth to loosen up the curry paste and help every mix. Then add in the potatoes and chickpeas and stir. Add the broth (should just barely cover everything) and bring to a low simmer. Cover for 10 minutes.
Test a potato to make sure they’re cooked through and softened. You should be able to easily stab or cut one with a fork. If they’re not cooked through, cover for another 5 minutes and check again.
Add in the mango chutney, lemon zest, and coconut milk - stir to mix. Simmer on low for another 3-5 minutes. Give it a quick taste test and adjust as necessary (if it’s bland, add a pinch of salt. if its really acidic, add a drop of honey)
If you want it to thicken up, either simmer longer OR use the back of a spoon to smash some of the chickpeas!
Serve with naan or rice and top with fresh herbs. Enjoy!