4 years ago1,000+ Views
Ingredients 1 Tablespoon coconut oil 3 Tablespoons red curry paste 1 can coconut milk 2 cups finely diced yukon gold potatoes 1 can chickpeas, drained and rinsed 1 large red bell pepper, diced Instructions Heat the coconut oil in wok or skillet over medium-high heat. Once hot, add the curry paste and mash it into the oil with a wooden spoon. Let the paste fry in the oil for 30 seconds. Add the coconut milk and ½ cup water or vegetable broth. Add the diced potatoes and allow the liquid to come to a boil. Cover, reduce heat to low and simmer over medium-low for ten minutes. Add the chickpeas and red peppers. Cover and let cook for another ten minutes, or until potatoes are tender. Serve with rice or flatbread.
Always down to try a new curry recipe!
I have so many cans of chickpeas that I don't know what to do with them! Thank you!!
Love that coconut oil!
A little basmati rice and I'm a happy girl!