Chickpea and potato curry

Well, mid-cooking there was a bit of a substitution since the brown rice was going to take 45 minutes and Jeff needed to get to band practice. White rice it was. Otherwise everything went off as planned.


Simmer 2-3 small potatoes, cubed.

Cook your choice of rice per instructions.

Sweat a small onion (diced), a shallot (diced), minced garlic (1 tsp) and minced ginger (1-2 tsp) in a large sauté pan. Add a large tsp of sweet yellow curry powder and a small tsp of green curry paste. (Thai Kitchen's green curry is labeled vegan.) Stir.

Add a drained and rinsed can of chickpeas to the sauté pan. Stir to mix and coat with the curry.

Drain the potatoes (they should be cooked, but still firm) and add them to the sauté pan. Stir.

Add 1/2 cup coconut milk. Stir and heat a few more minutes. Serve over rice.

For garnish, top with some lightly sautéed diced red pepper and fresh sliced green onion. (Cilantro also works well.) Serve with naan bread or pita, mango and/or cilantro relish.



The verdict? Jeff liked it. Not as hot as my red curry, but with enough spice to satisfy him. It has a mellow warm flavor, without burning your taste buds. I also managed to find the right kind of hot cilantro relish he's been looking for, so I'm sure the meal got bonus points for that.

Improvements? Next time I'll try to work more veggies into it, or else I'll serve it with a side salad or some steamed greens.