Green Chickpea Curry with Potatoes
Spring arrives in Northern California rather abruptly. One day you look up and all the trees have exploded with flowers. It’s the perfect time to breath deep, soak in some sun, and start to mix in a few spring flavors with the winter produce. This green chickpea curry is in my top current favorite recipes. There’s a wonderful balance of fresh flavors thanks to the herbs and lime mixed with the richness of coconut milk. It’s perfect for those still-cool spring evenings.
What I love most about this green chickpea curry is that it uses a little convenience (the green curry paste) mixed with fresh flavors to bolster the overall sauce profile. The combination elevates the sauce and makes it lovely for smothering a big bowl of rice. Plus, the richness from the coconut milk and the herbaceous and tangy notes in the curry is perfectly balanced when you pair it with a crisp glass of La Crema Monterey Chardonnay.
A couple notes about the curry: You can most likely find green curry paste in the international aisle of the grocery store, tucked in among items like soy sauce or harissa. Also, the sauce is really rich. If desired, you could cut the coconut milk down to 1/2 cup and use 1/2 cup of vegetable broth to make the sauce. Finally, if you don’t have rice pre-cooked, this curry is delicious over quinoa which cooks much quicker than rice!
Green Chickpea Curry with Potatoes
Author: Erin Alderson
Recipe type: Dinner
Prep time:
Cook time:
Total time:
Serves: 4 servings
Ingredients
Green Sauce
- 2 teaspoons coconut oil
- ½ yellow onion diced
- 2 cloves garlic minced
- 1 tablespoon minced ginger
- 1 small jalapeño deseeded and minced
- 3 tablespoons thai green curry paste
- 2 tablespoons lime juice
- 2 teaspoons sugar
- 1 cup whole-fat coconut milk
- ⅓ cup loosely packed cilantro
Curry Base
- 2 teaspoons coconut oil
- ½ yellow onion diced
- 1/2 pound fingerling potatoes ¼” sliced
- 1 cup chickpeas drained and rinsed if using canned
For Serving
- 2 cups Brown rice for serving
- Toasted coconut for serving
- Fresh cilantro for serving
Instructions
- Heat a dutch oven or heavy-bottomed pan over medium heat. Add the coconut oil and melt. Measure in the onion and jalapeño, cook until fragrant and soft, 4 to 5 minutes. Stir in the garlic and ginger, cooking for another minute or so. Add in the remaining ingredients for the sauce. Bring to a simmer and let cook for 5 minutes. Using a blender or immersion blender, puree the sauce until mostly smooth. Set the sauce aside and wipe out the pot.
- Return the pot to the stove and and add the olive oil to the pot, followed by the onion and potatoes. Sauté for 8 to 10 minutes. The potatoes should be mostly tender and lightly browning. Stir in the chickpeas and the curry sauce. Bring to a simmer and cook until the potatoes are cooked fully, 5 minutes or so.
- Place ½ cup of rice in each bowl and divide the curry on top. Sprinkle with toasted coconut and cilantro before serving.
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