Coconut Potato and Chickpea Curry
Tender potatoes and chickpeas simmer in a fragrant coconut curry that lands on the table in 40 minutes.
Prep: 12 · Cook: 28 · Total: 40 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (156 reviews)
INSPIRED BY
Inspired by coconut-based vegetable curries and the pantry-friendly skillet dinners that make weeknights easier. The potato, chickpea, and lime balance is an original Tastelicious recipe.
Story
Theo likes a curry that can feed the whole crew without turning dinner into a project. Potatoes catch the coconut sauce, chickpeas bring some heft, and lime cuts through with a clean finish. Put the skillet in the middle of the table and let everybody chase the last spoonful.
By Theo
Ingredients
- 1 tablespoon coconut oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons mild curry powder
- 1 pound Yukon Gold potatoes, cut into 3/4-inch cubes
- 1 can chickpeas, drained and rinsed
- 1 can unsweetened coconut milk
- 1 cup low-sodium vegetable broth
- 2 cups baby spinach
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the coconut oil in a wide skillet over medium heat and cook the onion for 4 minutes until translucent.
- Add the garlic, ginger, and curry powder and stir for 1 minute until fragrant.
- Add the potatoes, chickpeas, coconut milk, broth, and 1/2 teaspoon salt, then bring to a gentle simmer.
- Cover and cook for 18 minutes, stirring once, until the potatoes are almost tender.
- Uncover and simmer for 5 minutes until the broth lightly coats the potatoes, then fold in the spinach.
- Stir in the lime juice, scatter over the cilantro, and serve with warm rice or flatbread.
Chef Tips
- Cut the potatoes evenly so they finish at the same time.
- Use full-fat coconut milk for the creamiest broth and shake the can before opening.
- Add a pinch of cayenne or a spoonful of chili crisp if you want more heat.
- The curry thickens as it rests, so loosen leftovers with a splash of broth when reheating.
Cook's Notes
- **Potatoes:** Keep the cubes small and even so they cook before the coconut milk reduces too far.
- **Curry:** Bloom the spices in the oil for a full minute to wake up their flavor.
- **Finish:** Add spinach and lime after cooking so both stay bright.