Coconut Chickpea Curry

  • 2 onions
  • Little bit of olive oil
  • 2 medium-sized potatoes, chopped into cubes
  • Can of chickpeas (or 2 cans if you’re in a chickpea mood!)
  • 1 cup of peas
  • Two cans of coconut milk
  • 2 tbsp turmeric
  • Salt
  • Pepper
Cooking instructions:
  1.  Sauté onions in a bit of olive oil in the pan you are going to cook the curry in, then add in the potatoes and sauté them for a couple of minutes with the onion.
  2. Add in coconut milk and turmeric and stir. If you’re not getting a bright yellow color, you can add a bit more turmeric.
  3. Add salt and pepper to taste (make sure to add enough salt at this stage, it tastes better than adding it on top later when it’s already in your bowl!)
  4. Add in chickpeas and peas. The liquid should be enough to just cover all of the goodies you have in your curry.
  5. Bring the curry to a boil, then let it simmer on the lowest heat setting for about an hour, stirring occasionally (if you’re in a time crunch, you can cook it for less time– as long as the potatoes are cooked through!) The longer you cook it, the better it tastes…
  6. Serve over brown rice!


6 thoughts on “Coconut Chickpea Curry

  1. So I made this without knowing what turmeric really tasted like; I tried a sip and realized it tasted like mustard, and I hate mustard haha but the taste was good and bearable. I added a bit of curry powder which helped. Then I thought it needed some kind of sweetener or something but I didn’t want to add like agave or something. Then it hit me… CINNAMON I sprinkled a tiny bit in and it was like the missing puzzle piece; It tasted amazing after that. Also I used white rice but I can totally tell how the brown rice would be so good with this.

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