Green Curry with Chickpeas and Potatoes
Green Curry with Chickpeas and Potatoes
Serves: 4-6
Green Curry Sauce
- 2 teaspoons coconut oil
- ½ yellow onion diced
- 2 cloves garlic minced
- 1 tablespoon minced ginger
- 1 small jalapeno deseeded and minced
- 3 tablespoons thai green curry paste
- 2 tablespoons lime juice
- 2 teaspoons sugar
- 1 tsp fish sauce or tamari
- 1 can whole-fat coconut milk
Curry Base
- 2 teaspoons coconut oil
- ½ yellow onion diced
- 1 pound fingerling potatoes ¼” sliced
- 1 can chickpeas drained and rinsed if using canned
For Serving
- 2 cups Brown rice
- Toasted coconut
- Fresh cilantro
INSTRUCTIONS
1. Make the curry sauce: Heat a dutch oven or heavy-bottomed pan over medium heat. Add the coconut oil and then the onion and jalapeno, cook until fragrant and soft, 4 to 5 minutes. Stir in the garlic and ginger, cooking for another minute or so. Add in the remaining sauce ingredients. Bring to a simmer and let cook for 5 minutes. Transfer the sauce to a food processor or blender and puree the sauce until smooth. Keep the sauce in the blender while cooking the base.
2. Make the base: Return the pot to the stove and and add coconut oil to the pot, followed by the onion and potatoes. Saute for 12-15 minutes. The potatoes should be mostly tender and lightly browning. Stir in the chickpeas and the curry sauce. Bring to a simmer and cook until the potatoes are cooked fully, 15 minutes or so.
3. Place ½ cup of rice in each bowl and divide the curry on top. Sprinkle with toasted coconut and cilantro before serving.
