Recipe: Coconut Chickpea Curry

Curry knows no boundaries. While famous around the world in places like India and Thailand, plenty of other countries get a grade-A mark when cooking up their own local variety. Two spices, three spices, 30 spices—with curry, there is no clear definition. Make it spicy or tame, saucy or dry. The possibilities are endless in the world of curry. This recipe puts a vegan spin on an Indonesian classic that’s sure to satisfy any curry fan out there.

Coconut Chickpea Curry

1 medium onion, quartered
5 cloves garlic
1 Tbsp. fresh ginger
1 Tbsp. fresh turmeric
3 small chilies
4 Tbsp. vegetable oil
2 cups coconut milk
2 tsp. cumin powder
1 cinnamon stick
1 lemongrass stalk
1 Tbsp. soy sauce
1 tsp. salt
2 large potatoes, diced
1 cup cooked chickpeas
2 tsp. chopped fresh cilantro

In a food processor or blender, combine the onion, garlic, ginger, turmeric, and chilies with 2 tablespoons of the oil and blend into a smooth paste.
Heat the remaining oil in a deep frying pan or pot.
Add the paste and cook on medium heat, stirring regularly, until the paste darkens in color.
Add all the remaining ingredients except the cilantro and mix thoroughly. Simmer for 1 hour or until the potatoes are soft. Garnish with fresh cilantro.

Makes approximately 4 servings

Posted by Edwina Baier