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
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.