Red Coconut Curry with Chickpeas and Potatoes
Servings: 3 -4 servings
Ingredients
- 1 onion diced
- 1 tbsp olive oil
- 1 can diced tomatoes 28 fl oz/796 mL pureed
- 1 can coconut milk for cooking 400 mL
- 1 tbsp red curry paste
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1 cup cooked chickpeas
- 3 white potatoes scrubbed clean and chopped into 1-inch cubes
- Salt to taste (I used about 1/2 tsp)
Instructions
- Over medium heat, cook onions with olive oil until translucent.
- Add coconut milk, pureed tomatoes, red curry paste, paprika, and dried cumin, and stir until spices are mixed in.
- Add in chickpeas and potatoes and cover until bubbling. Lower to a simmer, keep covered and stir occasionally until potatoes are fork tender.
- Serve over roasted potatoes to make jacket potatoes, or serve on their own with a side of naan.