Description
Vegetarian Yellow Chickpea Curry with potatoes! Chickpeas, golden potato chunks, luscious coconut milk, yellow curry powder, curry paste, all simmered into a glorious yellow creamy curry sauce!Â
Ingredients
Scale
- 1 tbs of avocado oilÂ
- 1/2 yellow onion, finely diced
- 5 garlic cloves, minced
- 1 medium sized yukon gold potato, diced (You could also use a small russet potato here)Â
- 1 can of chickpeas, drained and rinsed
- 2 tbs red curry paste
- 1 tbs tomato paste
- 1 tbs yellow curry powder
- 1/2 tsp cumin
- 1/2 tsp dried parsley
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and Pepper to taste
- 1 can of full fat unsweetened coconut milk
Serve with
Cooked rice
Cauliflower Rice
Naan
In a taco 🌮
Instructions
- Â Heat the oil in a large skillet over medium heat. Once the oil begins to simmer, add the onion. Saute until the onion is softened (about 5 minutes). Add in the garlic, potato, chickpeas, curry paste, tomato paste, all spices and stir until combined.Â
- Pour in the coconut milk and stir until you get a creamy yellow curry sauce.Â
- Partially cover with a lid and lower the heat and allow to simmer for 20 minutes.Â
- Remove lid, and stir once more. Add water to thin it if you want it that way or if you like it like i do. I like it just the way it is!Â
- Serve!
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stove Top
- Cuisine: Thai-Inspired
Keywords: yellow curry recipe, vegetarian chickpea curry, one skillet chickpea curry, whole30 plant based, one skillet curry recipe