Coconut potato and chickpea curry

Coconut potato and chickpea curry is a classic of vegan Indian weekday cooking: creamy, mildly spiced, cheap and very filling. The potato and chickpeas supply plant protein and carbohydrate, and the coconut milk makes a silky sauce.

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Method

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1. Soften the onion in the oil in a saucepan over medium heat for 5 minutes, add the garlic and ginger and fry for 1 minute. ⏱ Timer: 5 min
2. Stir in the curry powder and turmeric for 30 seconds so they smell fragrant.
3. Pour in the coconut milk and water, add the potatoes and salt, and bring to the boil.
4. Cook covered over low heat for 15–18 minutes until the potatoes are nearly tender. ⏱ Timer: 15 min
5. Add the chickpeas and cook uncovered for another 10–12 minutes until the sauce thickens and the potatoes are soft; mash a few potato cubes in the sauce to thicken it further. ⏱ Timer: 10 min
6. Season with lime juice, sprinkle with coriander, and serve with basmati rice.

Source: Wikibooks Cookbook – Potato-Chickpea Curry (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

Tips

• Cut the potatoes small so they cook faster.
• Fry the curry powder in the fat before adding any liquid.
• Lime juice adds freshness to the rich coconut base; don't skip it.
• Keeps in the fridge for 4 days and freezes well.

Frequently asked questions

How can I make it spicier?

Add fresh green chillies or chilli flakes.

With spinach?

Yes, stir in a handful of spinach in the last 2 minutes.

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• Lauki chana dal (squash and split chickpea dal) · Indian
• Chole bhature (chickpea curry with fried bread) · Indian
• Leftover Cocido Hash (Cocido mareado) · Spanish & Portuguese
• Colombo de poulet (Caribbean curried chicken with potatoes) · French

More indian ideas

• Dal fry (Indian-style split pea dal)
• Rajma (red kidney bean curry)
• Aloo gobi (potato and cauliflower curry)
• Baingan bharta (smoky mashed aubergine)
• Palak paneer (spinach and paneer curry)
• Jeera rice (cumin rice)

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