You’ll love the delicious Thai curry flavors that infuse this hearty vegan meal.

Ingredients

  • 2 Tablespoons coconut oil
  • 1 large onion, diced
  • 1 Tablespoon freshly grated ginger
  • 4 cloves garlic, minced
  • ¼ cup red curry paste
  • 1 can Earth Fare coconut milk, full fat
  • 1 ½ cups vegetable broth, more if needed to cover potatoes
  • 24 ounces (1 bag) Sunrise Medley bite sized potatoes
  • 3 Tablespoons soy sauce
  • 1 Tablespoon brown sugar
  • 2 cans Earth Fare chickpeas, rinsed and drained
  • 5 ounces baby spinach
  • 1-2 Tablespoons lime juice
  • 1 package Right Rice, cooked to directions on package
  • cilantro for garnish
  • crushed cashews for garnish

Directions

  1. Dice your potatoes in quarters or sixths depending on size of potato. You want them small so they’ll be covered when it comes time to cook them.
  2. Heat a large saucepan over medium high heat. Add coconut oil and once hot add the onion. Cook until tender, about 8 minutes. Then add the garlic, ginger and red curry paste, stirring it all together and cook for a couple minutes.
  3. Pour in the coconut milk and vegetable broth. Add potatoes, soy sauce and brown sugar, stirring everything well. Bring mixture to a boil, then reduce the heat to a simmer for 30 -40 minutes or until the potatoes are soft when pierced with a fork. You may need to add more vegetable broth as you go if some broth evaporates and potatoes aren’t covered.
  4. Once potatoes are cooked, add the drained chickpeas and spinach. It will look like a lot of spinach, but it will wilt down; just keep stirring it around well, I like to use tongs for this. Once the spinach is wilted turn off the heat and stir in 1 tablespoon of lime juice, taste and add 1 more if you like more lime flavor. Then set it aside on the stovetop.
  5. Cook your rice according to the directions on the package. Serve chickpea potato curry with rice and top with cilantro and crushed cashews.
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About the Author

Claudia Laffin

Claudia Laffin is a food photographer and owner of The Traveling Spoon Personal Chef, serving clients in and around Asheville, North Carolina. She has been a health food advocate and natural lifestyle follower for over 20 years. During that time she enjoyed working in numerous stores in the health food industry, including Earth Fare! Claudia’s desire to bring health food to more people motivated her to start her personal chef business. She loves cooking healthy, organic, non processed and delicious food for busy families in their own homes and helping them find a path to a healthier life. Follow her on Facebook and Instagram to see what new things she’s cooking up!