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Chickpea and Potato Curry

Chickpea and Potato Curry

Prep Time 15 minutes Cook Time 30 minutes

Last week, my family went on a cruise. It was a fantastic trip and we loved every minute of it.

But, by the time we got back, we were ready to stop eating dessert (or two desserts!) after every meal. 

This dish was the perfect dish to get us back into the swing of real food. My one-year-old even loved it!

by Janssen Bradshaw

What you'll need

  • 2 Tablespoons coconut oil
  • 1/2 yellow onion, diced
  • 2 Tablespoons green curry paste
  • 2 Tablespoons garlic chili paste
  • 2 teaspoons salt
  • 3 cups canned coconut milk
  • 1 can chickpeas, drained and rinsed
  • 1 medium potato, peel and diced
  • 2 cups tightly packed baby spinach
  • Cooked rice, for serving

How to make it

  1. Bring a pot of water to a boil. Add the diced potatoes and boil for about 5 minutes, until they are almost (but not quite!) cooked through. Drain and set aside. 
  2. In a large pan or pot, heat oil over medium heat, then cook onions until tender, 3-5 minutes. Add both pastes, salt, coconut milk, chickpeas, and potato. Bring to a boil, then reduce to a simmer and cook for about 10 minutes. Salt to taste, then add spinach and stir for about 30 seconds, just until the spinach is wilted. Serve with rice.

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