Potato and Chickpea Curry with Thai Rice
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 small potatoes
- 1 small onion (s)
- 1 handful peas, frozen
- 300 g chickpeas
- 240 ml coconut milk
- 125 ml stock, vegan
- 1 ½ teaspoon curry paste, red
- Curry powder
- coriander
- 1 teaspoon agave syrup or a pinch sugar
- salt and pepper
For the side dish:
- 1 cup rice (Thai rice)
- 2 cup water
Print Recipe
Pin Recipe Instructions
- Put the rice and water in a small saucepan, bring to the boil, season with salt and continue to cook until cooked (approx. 10-15 minutes, information on the package).
- Dice the potatoes and the onion. Measure and prepare the liquid ingredients.
- Put the onions in a pan heated with oil and fry until translucent, then add the potatoes. Let everything cook for a few more minutes. Towards the end, add the curry paste to the pan and brown it briefly. Deglaze with stock and coconut milk. Bring the liquid to a simmer and add the chickpeas a short time later. Let everything simmer until the potatoes are done. Season the dish with curry paste, curry powder, coriander, agave syrup and possibly a little salt and pepper. Then add the frozen peas and heat briefly.
- Serve the curry with the Thai rice.
- Tip:
- There is a lot of salt in the curry paste that I use. There are traces of wheat in my curry paste, so be careful or make it yourself.
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