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.
Do try this Coconut Chickpea Potato Curry!
- 14 oz or 400g small new potatoes
- 3 tablespoons olive oil
- 2 tablespoons curry powder
- 1 large chili pepper
- 1/2 medium onion
- 1 clove garlic
- 3 in or 40g piece of fresh ginger peeled
- 3/4 cup or 190g canned chopped tomatoes
- 1 teaspoon sugar
- 1/2 teaspoon salt plus more to taste
- Freshly ground black pepper
- 1/2 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.
Serve with rice and/or bread.