Coconut Curried Chickpeas and Potatoes

Ingredients

• 3 tbsp Extra-virgin olive oil (Divided; use additional oil as needed for frying the lime leaves)
• 1 medium Yellow onion (Roughly chopped for the seasoning paste)
• 4 cloves Garlic (Roughly chopped)
• 1 in Fresh ginger (Peeled and roughly chopped)
• 2 Fresh green chilies (Stemmed; use less for a milder curry)
• 1 tsp Ground cumin (For the seasoning paste)
• 1 tsp Ground coriander (For the seasoning paste)
• 0.5 tsp Turmeric (For the seasoning paste)
• 6 Makrut lime leaves (Fresh or frozen; blend some into the paste and reserve some for frying and garnish. If unavailable, substitute finely grated lime zest in the paste and use cilantro alone for garnish.)
• 2 tbsp Sambal oelek (Indonesian chili paste; adjust to taste)
• 1.5 lb Yukon Gold potatoes (Peeled if desired and cut into bite-size chunks)
• 2 15-oz cans Canned chickpeas (Do not drain; include the starchy liquid)
• 1 13.5-oz can Coconut milk (Full-fat; shake the can well before opening)
• 1 cup Water (Add as needed to reach a saucy consistency)
• Kosher salt (To taste)
• 0.5 cup Fresh cilantro (Chopped, for garnish)
• 1 Lime (Cut into wedges for serving)

Steps

1. 1

   Prepare the seasoning paste. In a blender, combine the chopped onion, garlic, ginger, green chilies, cumin, coriander, turmeric, and several makrut lime leaves. Blend with a small splash of water until a mostly smooth paste forms, scraping down the sides as needed.

2. 2

   Heat 2 tablespoons of the oil in a large Dutch oven or deep skillet over medium heat until shimmering. Add the seasoning paste and cook, stirring frequently, until the raw onion and garlic aromas have mellowed and the paste is fragrant, about 5 to 7 minutes.

3. 3

   Add the sambal oelek and cook for about 1 minute, stirring constantly, until it is fully incorporated and fragrant.

4. 4

   Add the potatoes and stir to coat them thoroughly in the spice mixture. Cook for 2 to 3 minutes so the potatoes begin to absorb the flavors.

5. 5

   Add the undrained chickpeas, coconut milk, and water. Stir well, scraping the bottom of the pot, and season with salt.

6. 6

   Bring the curry to a simmer, then reduce the heat to medium-low. Cover and cook for about 20 minutes, stirring occasionally, until the potatoes are nearly tender.

7. 7

   Remove the lid and continue simmering for about 10 minutes, or until the potatoes are completely tender and the sauce has thickened slightly. The chickpea liquid and coconut milk should produce a rich, silky gravy; add a little water if it becomes too thick.

8. 8

   While the curry simmers, heat the remaining oil in a small skillet over medium-high heat. Add the reserved makrut lime leaves and fry briefly until crisp and aromatic. Transfer them to a plate lined with paper towels.

9. 9

   Taste the curry and adjust the salt and sambal oelek. Ladle it into bowls and top with the crisp lime leaves and chopped cilantro. Serve with lime wedges and cheater's paratha or basmati or jasmine rice.

Notes

The source states that the chickpeas should not be drained because their starchy liquid, combined with the coconut milk, creates a rich, silky sauce. Fresh or frozen makrut lime leaves can be used. If they are unavailable, use grated lime zest in the seasoning paste and garnish with cilantro. Paratha, basmati rice, or jasmine rice are suggested accompaniments. Quantities and steps were reconstructed because the accessible page excerpt was membership-gated and did not expose the ingredient list.

Nutrition per serving

• main
• vegetarian
• curry
• one-pot
• stovetop
• South Asian-inspired
• gluten-free
• weeknight meal