Green Curry with Potatoes and Chickpeas

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Post sponsored by La Crema. See below for more details.

I’m rather amazed that for as many curry recipes that I post, I’ve never shared a green curry recipe. Most days, I actually prefer this curry to the red. The sauce is packed full of herbs, coconut, and just a pinch of sugar to bring all the flavors together. I look for a green curry paste in a jar then add to reach a flavorful base. It’s the perfect compromise for an easy and fairly quick curry that pairs well with La Crema’s Monterey Chardonnay.

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A flavorful green curry sauce that pairs well with the mild flavors of potatoes and chickpeas. 

Course:

Main Course

Servings: 4 servings

Calories: 532 kcal

Green Sauce

  • 2
    teaspoons
    coconut oil
  • ½
    yellow onion
    diced
  • 2
    cloves
    garlic
    minced
  • 1
    tablespoon
    minced ginger
  • 1
    small
    jalapeno
    deseeded and minced
  • 3
    tablespoons
    thai green curry paste
  • 2
    tablespoons
    lime juice
  • 2
    teaspoons
    sugar
  • 1
    cup
    whole-fat coconut milk

  • cup
    loosely packed cilantro

Curry Base

  • 2
    teaspoons
    coconut oil
  • ½
    yellow onion
    diced
  • 1/2
    pound
    fingerling potatoes
    ¼” sliced
  • 1
    cup
    chickpeas
    drained and rinsed if using canned

For Serving

  • 2
    cups
    Brown rice
    for serving
  • Toasted coconut
    for serving
  • Fresh cilantro
    for serving
  1. Heat a dutch oven or heavy-bottomed pan over medium heat. Add the coconut oil and melt. Measure in the onion and jalapeno, cook until fragrant and soft, 4 to 5 minutes. Stir in the garlic and ginger, cooking for another minute or so. Add in the remaining ingredients for the sauce. Bring to a simmer and let cook for 5 minutes. Using a blender or immersion blender, puree the sauce until mostly smooth. Set the sauce aside and wipe out the pot.

  2. Return the pot to the stove and and add the olive oil to the pot, followed by the onion and potatoes. Saute for 8 to 10 minutes. The potatoes should be mostly tender and lightly browning. Stir in the chickpeas and the curry sauce. Bring to a simmer and cook until the potatoes are cooked fully, 5 minutes or so.

  3. Place ½ cup of rice in each bowl and divide the curry on top. Sprinkle with toasted coconut and cilantro before serving.

Green Curry

variations

Really my only suggestion for this curry is to not really mess with the sauce. Everything else is fair game! Add or swap out different vegetables, serve with grains or tofu, or add my favorite: fried cheese.

Coconut Milk: Cut back on the fat a bit by using ½ cup of coconut and ½ cup of vegetable broth.

Herbs: Add fresh basil and mint as desired.

Grains: I’m fairly standard when it comes to serving curry over rice but quinoa would also work well (and has a quicker cooking time).

Cheese/Tofu: If you’re looking to add an extra bit of heft to the recipe, top the curry with a bit of fried paneer or tofu.

Coconut Green Curry with Potatoes and Chickpeas | Naturally Ella

Disclosure: This recipe was created in partnership with La Crema. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week. |

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