Coconut Chickpea New Potato Curry

The spiciness of this vegetarian coconut chickpea new potato curry is mellowed by the addition of thick coconut cream creating a rich sauce your family will love.

Here’s the thing about curry. It means different dishes to different people. 

My first introduction to curry was in the small two-island nation of Trinidad and Tobago where we lived when I was a child. Trinidadian curry powder is bright yellow with a heavy emphasis on cumin, ginger and turmeric.  

In Burma curry is made with a paste of ginger, onion and garlic fried lightly in oil until fragrant. Chili peppers are added to the pot and a couple of sticks of rolled cinnamon bark simmer with the sauce if it's a chicken curry or lemon grass if it's seafood, but no other spices are used. 

Since my years in Trinidad, I’ve lived in three other countries where curry is a national dish so I’ve picked up more recipes than I can count. My spice cupboard is well stocked and I usually grind my own spices but in the case of this simple, tasty coconut chickpea new potato curry, whatever curry powder you have on hand will do nicely.

The coconut cream is essential though because I love how coconut milk or cream enrich curry sauce and I think you will too. 

Coconut Chickpea New Potato Curry

This vegetarian/vegan friendly dish is rich and flavorful enough to satisfy most carnivores but you can add one or two cubed boneless skinless chicken breasts in with the chickpeas and potatoes, if you’d like. Lengthen cooking time as needed to make sure they are cooked through, if you do. 

Ingredients

14 oz or 400g small new potatoes 

3 tablespoons olive oil

2 tablespoons curry powder (I used a Malaysian blend.)

1 large chili pepper

1/2 medium onion

1 clove garlic

3 in or 40g piece of fresh ginger

3/4 cup or 190g chopped canned tomatoes

1 can chickpeas (14 oz or 400g), drained and rinsed

1 teaspoon sugar

1/2 teaspoon salt plus more to taste

Freshly ground black pepper

1/2 cup or coconut cream from top of can

2 tablespoons chopped fresh coriander to garnish

Method

Cook the potatoes in a saucepan of boiling water for 12-15 minutes, until tender. Drain and cool slightly. 

Meanwhile, mince your chili pepper, garlic and ginger and chop your onion finely. 

When the potatoes are done, turn them out of the pot and drain.

Heat the oil and pop in the curry powder. Fry for just a few seconds then add the onion, ginger and chili pepper. Cook over a medium heat until well softened. Add the garlic and cook for another few minutes. 

Add in the tomatoes, sugar, salt, half a cup or 120ml water and cook over medium low heat, covered, for about half an hour. Take the lid off and cook down until reduced by half. 

Add in the coconut cream and stir to combine.

Strain and rinse your chickpeas. Add the potatoes and chickpeas to sauce. Cook covered for another 10 minutes. 

Taste and add more salt if needed. A good few grinds of fresh black pepper never go amiss. Serve with rice and/or flatbread. 

Enjoy! 

It’s Sunday FunDay and this week our theme is the humble chickpea, also known as garbanzo beans, chana, Bengal gram, just to name a few. Check out all the great recipes we are sharing below.

• Chana Chaat - Chickpea Chaat from Mayuri’s Jikoni
• Coconut Chickpea New Potato Curry from Food Lust People Love
• Hummus Flatbread Caprese from A Day in the Life on the Farm
• Instant Pot Chickpeas - How to Cook Dried Chickpeas from Cook with Renu
• Pindi Chole from Sneha's Recipe
• Spicy Rosemary Roasted Carrot Hummus from Amy’s Cooking Adventures

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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