Chickpea & Potato Coconut Curry

1. 1

   In a large pot over low heat, combine olive oil and curry powder.

2. 2

   Once oil is hot, stir in onion, garlic and ginger and cook over medium heat for 45 minutes.

3. 3

   Stir in the coconut milk, water, sugar and 2 large pinches of salt, and let it come to a boil.

4. 4

   Once it reaches a boil, add potatoes, then cover the pot and simmer until potatoes are fork-tender, about 1520 minutes.

5. 5

   Stir in cooked chickpeas, and cook, covered, for 15 more minutes.

6. 6

   Taste curry for seasonings, add salt and pepper as needed, and serve over rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.