Updated: Jun 22, 2018
This dish has an Indian flair with its combination of potatoes, curry coconut milk, and chickpeas. This is a great recipe for the slow cooker, so you can arrive home to the sweet aroma of curried potatoes!
Yields: 4 servings
Prep Time: 15 minutes Cook Time: 30 minutes
4 potatoes, peeled and cubed
1 onion, diced
3 garlic cloves, minced
2 teaspoons ground cumin
¼ teaspoon cayenne pepper
1 tablespoon Thai Kitchen Red Curry Paste
4 teaspoons Garam Masala
1 teaspoon grated fresh ginger
1 teaspoon sea salt
One 14-ounce can diced tomatoes
One 15-ounce can chickpeas, rinsed and drained
1 ½ cups frozen peas
¾ cup lite coconut milk
Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until just tender, 10-12 minutes. Be careful not to overcook the potatoes which creates a mushy texture.
Drain the potatoes and set aside.
Sauté the onion and garlic in a little water until tender, about 5 minutes. Season with the cumin, cayenne, curry paste, Garam Masala, ginger, and salt; cook for 2 minutes more.
Add the tomatoes, chickpeas, frozen peas, and cooked potatoes.
Pour in the coconut milk and bring to a simmer. Simmer for 5-10 minutes.