Ingredients

The following ingredients have 6 Servings
  • 1 Tablespoon coconut oil
  • 3 Tablespoons red curry paste
  • 1 can coconut milk
  • 2 cups finely diced yukon gold potatoes
  • 1 can chickpeas (drained and rinsed)
  • 1 large red bell pepper (diced)

Instruction

  • Heat the coconut oil in wok or skillet over medium-high heat.
  • Once hot, add the curry paste and mash it into the oil with a wooden spoon. Let the paste fry in the oil for 30 seconds.
  • Add the coconut milk and 1/2 cup water or vegetable broth. Add the diced potatoes and allow the liquid to come to a boil. Cover, reduce heat to low and simmer over medium-low for ten minutes.
  • Add the chickpeas and red peppers. Cover and let cook for another ten minutes, or until potatoes are tender.
  • Serve with rice or flatbread.