It makes the perfect Meat-free Monday dish and great for vegetarians and vegans Skip to content It’s hearty yet HEALTHY comfort food that tastes AMAZING!! Cooking with pumpkin, Cauliflower, Chickpea, and Chicken Coconut Curry, Crock-Pot® Pressure Cooker Chicken Tikka Masala, Coconut Lime Chicken and Sweet Potato Curry, Or whatever you have hanging out in your produce drawer or freezer, 3 tablespoons coconut oil (olive oil may be substituted), 1 medium/large sweet Vidalia or yellow onion, diced small, 1 pound Yukon gold potatoes, diced into 1/2-inch chunks (I did not peel), 1 red bell pepper, seeded and diced small, 3 to 4 cloves garlic, finely minced or pressed, 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped; or to taste, 2 to 3 teaspoons ground coriander, or to taste, 1/2 teaspoon cayenne pepper, optional and to taste, two 14-ounce cans coconut milk (use full-fat for a richer/thicker result but lite may be substituted), 1 medium zucchini, diced into bite-sized pieces, one 15-ounce can chickpeas, drained and rinsed (I used no-salt added), one 4-ounce jar Thai red curry paste, or to taste (I used the whole jar for this recipe, but prefer bolder flavors; start with 1 to 2 tablespoons, taste and work up from there)(http://amzn.to/2x2FbMl), 1/2 teaspoon freshly ground black pepper, or to taste, 1/4 to 1/3 cup fresh cilantro or to taste, finely chopped for garnishing (basil may be substituted), 1 to 2 tablespoons light brown sugar, packed; optional and to taste. Add the chickpeas and the remaining vegetable broth, and mix. If you enjoyed this article please share it so others can benefit. Bring to a boil, reduce heat to maintain a simmer and cook, uncovered, stirring occasionally, until the vegetables are tender, about 15 … Jasmine rice or naan are other great serving suggestions. I am a huge curry fan and was craving something with coconut milk, lots of veggies, but hearty and comforting to warm me up from the inside out. We certainly love this Chickpea Butternut Curry with Coconut Milk. Add the garlic, ginger and spices and fry for another couple of minutes. A bowl of pure bliss! I hope you enjoy this recipe, and remember if you like it with more or less herbs and spices you can adapt it to your taste. I hope you will love it just as much. Curry will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. You don’t need to go to a restaurant because this easy recipe tastes better! Add the coconut milk and chickpeas. We try every product that we promote to ensure that you get the best help and advice from this site. The Thai-inspired coconut milk broth makes this healthy comfort food taste AMAZING!! Cooked Kabuli Chana is simmered and cooked along with tomatoes, spices and coconut milk making this curry absolutely flavourful. Add the garlic and ginger and cook for a further five minutes. Low-cal, low-carb, and HEALTHY but tastes like hearty comfort food!! Add the coconut milk, zucchini, chickpeas, Thai red curry paste, tomato paste, salt, pepper, and stir to combine. I love this Thai red curry paste for its smooth and rich flavor profile and don’t find the paste to be very spicy, but as a caveat, I adore spicy food. Reduce the heat to medium, cover with a lid loosely place over the skillet with a small gap for steam to escape, and allow mixture to boil fairly rapidly for about 15 minutes, or until the potatoes are cooked through. I found 1/2-inch chunks to work best so that the simmering/boiling time in step 3 stays at around 15 minutes. Chickpeas make for a … Once the potatoes are cooked give the pan a shake to make the potatoes fluffy Cook on medium-low heat until the potatoes and chickpeas are tender and the sauce thickens. If you enjoyed this recipe please pass it on so others can benefit from it. We enjoyed it served with a bit of basmati rice alongside. I think of curries as a stir-fry-meets-soup, and there no rules with what to add to either those in my book. & Add the curry powder and cook for two minutes. Cauliflower, Chickpea, and Chicken Coconut Curry – An EASY, one-skillet curry that’s ready in 20 minutes and tastes BETTER than a restaurant!! However, you’ll see as you’re making it that this recipe makes a big batch of food and I think that any less curry paste would leave things on the dull side. Subscribe now to learn the secret copycat recipes the restaurants don't want you to know about! Stir in the coconut milk, chicken stock and … Season with pepper. This easy, one-skillet curry that’s ready in 30 minutes was absolutely perfect. To a large skillet, add the oil, onion, potatoes, and sauté over medium-high heat until the onions and potatoes begin to soften, about 8 minutes; stir intermittently. Cook until the sauce is thick and the potatoes are almost tender, about 20 minutes. Add the coconut milk, zucchini, chickpeas, Thai red curry paste, tomato paste, salt, pepper, and stir to combine. Crock-Pot® Pressure Cooker Chicken Tikka Masala – Make this Indian favorite at home in 30 minutes! I realize this may be too much for some people, so start with 1 to 2 tablespoons, and work up from there. But of course, add to your own taste preferences. If you do try it please drop me a comment. With warm curry spices, creamy potatoes, and chickpeas, this easy vegan Potato Curry is a one-pot dinner wonder that, for Ben especially, is closely attached to a favorite memory. Thai Chicken Coconut Curry Soup – An EASY one pot soup that’s ready in 20 minutes and is layered with so many fabulous Thai flavors!! Add the onions and parsley. Add the coconut milk and chickpeas, simmer for 2-3 more minutes, … While there’s natural sweetness from the sweet Vidalia onions and coconut milk, the tomato paste and lime juice add the perfect acidic notes to balance the flavors. The combination of smooth potatoes and chickpeas offer a fulfilling base to this curry recipe and acts as a great alternative to meat-based curries. You may like to read some of my vegan recipes: Frugal Recipes: Greek Tomato and Sausage Pasta. This chickpea curry recipe puts the potato first. Add coconut milk, broth, tomatoes, sweet potato, green beans and chickpeas. It’s healthy comfort food that tastes AMAZING!! Tastes BETTER than from a Thai restaurant!! Tip in the coconut milk, lime juice, zest and sweet potato. Thai Chicken Coconut Curry – An easy one-skillet curry that’s ready in 20 minutes and is layered with so many fabulous flavors!! I had all the ingredients on hand between my fridge and pantry. Chickpea Coconut Milk Curry Recipe is simple and delicious. Green Thai Chicken Coconut Curry – An EASY, one-skillet curry that’s ready in 20 minutes and tastes BETTER than from a Thai restaurant!! (about 2-3 minutes). Pour in the tinned tomatoes and coconut milk and bring to a steady simmer. // This is an original curry recipe which I have developed over the years, picking up many tips from my Asian friends and everyone who has tried it loves it too, even my friend Jasmine who hates chickpeas. Add garlic, ginger, curry powder, crushed red pepper and salt; cook, stirring, until fragrant, about 1 minute. Whatever you can’t finish right away is great later on – either as shorter-term leftovers in the fridge or freeze them for a rainy day when you need a grab-and-reheat lunch or dinner. Add the bell pepper, garlic, ginger, coriander, optional cayenne (or you can wait until the end and add it then if you're not sure about your desired heat level), and cook for about 1 minute, or until fragrant; stir nearly constantly.

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