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chickpea potato curry #SundaySupper
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Coconut Chickpea Potato Curry

The spiciness of this chickpea potato curry is mellowed by the addition of thick coconut cream creating a rich sauce your family will love.
Course Main Dish
Cuisine Indian
Keyword Cocnut Chickpea Potato Curry
Prep Time 15 minutes
Cook Time 38 minutes
Total Time 53 minutes
Servings 4
Calories 294kcal

Ingredients

  • 1 lb potatoes
  • 3 tablespoons olive oil
  • 2 tablespoons curry powder
  • 1 large chili pepper
  • ½ medium onion
  • 1 clove garlic
  • 3 pieces fresh ginger peeled
  • ¾ cup chopped tomatoes
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ teaspoon Freshly ground black pepper
  • ½ cup coconut cream

To garnish:

  • 2 tablespoons coriander
  • 1 chili pepper sliced

Instructions

  • 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.

Notes

Serve with rice and/or bread.

Nutrition

Calories: 294kcal | Carbohydrates: 24g | Protein: 5g | Fat: 22g | Saturated Fat: 11g | Sodium: 373mg | Potassium: 798mg | Fiber: 6g | Sugar: 3g | Vitamin A: 250IU | Vitamin C: 41.4mg | Calcium: 81mg | Iron: 6.3mg