EASY CHICKPEA& POTATO COCONUT CURRY

Some meals just hit the spot—and this Chickpea & Potato Coconut Curry is one of them! It’s creamy, full of flavor, and made with ingredients you probably already have. Bonus: It’s vegan, budget-friendly, and can be done in 30 minutes!  Worried that it's not kid friendly? Serve with naan or pita bread for dipping.  My kids love it!

INGREDIENTS

• 2 tbsp olive oil

• 1 large onion, chopped

• 1 celery rib, chopped

• 1 carrot

• 1 inch fresh ginger, grated (or 2 tsp freeze dried ginger)

• 2 cloves garlic, finely chopped

• 1 sweet potato, peeled and cubed

• 2 yellow or white potatoes, washes and cubed

• 3-4 tablespoons red or yellow curry paste (more or less to heat preference)

• 3-4 cups vegetable or chicken broth

• 2 cans (398 ml) chickpeas (drained)

• 1 tbsp fish sauce

• 1/2 tbsp soy sauce

• 1 (398 ml) can full fat coconut milk

• 2 cups fresh baby spinach (or 200 grams frozen whole leaf)

• juice from 1 lime

• 1/3 cup fresh cilantro, (or 1/3 cup freeze dried)

• Salt and pepper to taste

Serving options:

Full fat yoghurt, extra cilantro and a lime wedge

Cooked basmati or jasmine rice

Pita or naan bread

DIRECTIONS

Stove-Top Instructions

1. Heat oil in a large pot over medium heat. Add onions, carrots, and celery, and sauté for 3 minutes until softened. Stir in the ginger, garlic, and both potatoes, cooking for another 2 minutes. Add the curry paste and cook for 1 more minute, stirring to coat.

2. Pour in the chicken or vegetable broth, chickpeas, fish sauce, and soy sauce. Bring to a boil over high heat, then reduce the heat to low. Cover and let simmer for 15–20 minutes.

3. Once the potatoes are tender and the chickpeas have softened, stir in the coconut milk, spinach, and lime juice. Cook for 5 more minutes, then remove from heat and stir in the cilantro.

4. To serve, spoon rice into bowls and ladle the curry over the top. Garnish with yogurt, fresh cilantro, and a lime wedge. Enjoy!

Instant Pot Instructions

1. Set the Instant Pot to sauté mode. Heat the olive oil, then add the onions, carrots, and celery. Cook for 3 minutes until softened. Stir in the ginger, garlic, and both potatoes, cooking for another 2 minutes. Add the curry paste and sauté for 1 more minute.

2. Pour in the chicken or vegetable broth, chickpeas, fish sauce, and soy sauce. Secure the lid and cook on high pressure for 10 minutes.

3. Once cooking is complete, use the quick-release function to release the steam. Set the Instant Pot back to sauté mode. Stir in the coconut milk, spinach, and lime juice, and cook for 5 minutes. Adjust seasonings as needed, then remove from heat and stir in the cilantro.

4. To serve, spoon rice into bowls and ladle the curry over the top. Garnish with yogurt, fresh cilantro, and a lime wedge. Enjoy!