The spiciness of this chickpea potato curry is mellowed by the addition of thick coconut cream creating a rich sauce your family will love.
Here’s the thing about curry. It means different dishes to different people. In Burma, for instance, the curry is made with a paste of ginger, onion and garlic fried lightly in oil until fragrant. Chili peppers are added to the pot and a couple of sticks of rolled cinnamon bark simmer with the sauce, but no other spices are used. My first introduction to curry was in the small two-island nation of Trinidad and Tobago where we lived when I was a child. Trinidadian curry powder is bright yellow with a heavy emphasis on cumin, ginger and turmeric.
Since then I’ve lived in three other countries where curry is a national dish so I’ve picked up more recipes than I can count. My spice cupboard is well stocked and I usually grind my own spices but in the case of this simple, tasty chickpea potato curry, whatever curry powder you have on hand will do nicely. But the coconut cream is essential because I love how coconut milk or cream enrich curry sauce and I think you will too.
This vegetarian friendly dish is rich and flavorful enough to satisfy most carnivores but you can add one or two cubed boneless skinless chicken breasts in with the chickpeas and potatoes, if you’d like.
- 14 oz or 400g small new potatoes
- 3 tablespoons olive oil
- 2 tablespoons curry powder
- 1 large chili pepper
- ½ medium onion
- 1 clove garlic
- 3 in or 40g piece of fresh ginger, peeled
- ¾ cup or 190g canned chopped tomatoes
- 1 teaspoon sugar
- ½ teaspoon salt plus more to taste
- Freshly ground black pepper
- ½ cup or coconut cream from top of can
- 2 tablespoons chopped fresh coriander
- Sliced chili pepper
- Cook the potatoes in a saucepan of boiling water for 12-15 minutes, until tender. Drain and cool slightly.
- Meanwhile, mince your chili pepper, garlic and ginger and chop your onion finely.
- When the potatoes are done, turn them out of the pot and drain.
- Heat the oil and pop in the curry powder. Fry for just a few seconds then add the onion, ginger and chili pepper.
- Cook over a medium heat until well softened.
- Add the garlic and cook for another few minutes.
- Add in the tomatoes, sugar, salt, half a cup or 120ml water and cook over medium low heat, covered, for about 25-30 minutes.
- Take the lid off and cook down until the sauce is quite thick.
- Add in the coconut cream and stir to combine.
- Strain and rinse your chickpeas.
- Add the potatoes and chickpeas to the sauce. Cook covered over a low fire for another 10 minutes.
- Taste and add more salt if need. Give the whole pot a good few grinds of fresh black pepper.
This week our Sunday Supper tastemakers are channeling the tropics and cooking with coconut. The amazing list of recipes below showcases the wonderful versatility of this great ingredient! Many thanks to our host, Conni of Cosmopolitan Cornbread and our event manager Shelby from Grumpy’s Honeybunch.
- Coconut Granola Bowla by Family Foodie
- Gluten Free Coconut French Toast by Gluten Free Crumbley
- Make Ahead Healthy Piña Colada Breakfast Parfait by Easy Cooking with Molly
- Piña Colada Granola (grain free) by My Life Cookbook
- Piña Colada Nut Bread by Where Latin Meets Lagniappe
- Piña Colada Overnight Oats by Take A Bite Out of Boca
- Piña Colada Pancakes by Dizzy Busy and Hungry
Dive in with Sides and Appetizers
Coco-Nutty Main Dishes
- Chickpea Potato Curry by Sunday Supper Movement
- Piña Colada Chicken and Rice by Cindy’s Recipes and Writings
- Piña Colada Chicken Skewers by The Crumby Cupcake
- Pineapple Barbecue Chops with Colada Slaw by A Kitchen Hoor’s Adventures
- Slow Cooker Pineapple Chicken Curry by Caroline’s Cooking
- Coconut Pound Cake by Cosmopolitan Cornbread
- Cookies and Coconut Cream Popsicles by Books n’ Cooks
- Creamy Dairy-Free Vegan Coconut Ice Cream by Positively Stacey
- Easy Piña Colada Fudge by Hezzi-D’s Books and Cooks
- Easy Piña Colada Poke Cake by Crazed Mom
- Homemade Samoas by That Skinny Chick Can Bake
- Island Breeze Piña Colada Panna Cotta by The Weekend Gourmet
- Kheer by What Smells So Good?
- Mini Roasted Blueberry and Coconut Cream Trifles by Cupcakes & Kale Chips
- Piña Colada Bars by Dessert Geek
- Piña Colada Cream Pie by Cookin’ Mimi
- Piña Colada Cupcakes by The Redhead Baker
- Piña Colada Energy Balls by Wholistic Woman
- Piña Colada Flan by Asian In America
- Piña Colada Ice Cream by Palatable Pastime
- Piña Colada Rice Pudding by Hardly A Goddess
- Piña Colada Trifle by A Day in the Life on the Farm
- Piña Colada Upside Down Cake by Bottom Left of the Mitten
- Pineapple Coconut Pudding by Magnolia Days
- Samoa Smacky Delicious Mix by Cooking With Carlee
- Toasted Coconut Sour Cherry Sundae by Pies and Plots
- Tropical Fruit Cups by The Freshman Cook
Sweet to Sip Beverages
- Boozy Coconut & Caramel Milkshakes by Momma’s Meals
- Coconut Banana Rum Smoothie by Desserts Required
- Coquito by Monica’s Table
- Lime Coconut Lassi by Food Lust People Love
- Piña Colada Freeze by Grumpy’s Honeybunch
- Piña Colada Smoothie by A Mind Full Mom
- Spiced Piña Colada by Family Around the Table
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