Chickpea Curry

 

Delicious curry couldn't be simpler to prepare. Besides, with only six components to gather, there's no reason not to create it.

 

Ingredients

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

 

Directions

In a wok or pan, heat the coconut oil over medium-high heat.

When the oil is heated, add the curry paste and mash it into it with a slotted spoon. Allow the paste to cook for 30 seconds in the oil.

Combine the coconut milk and 1/2 cup water or vegetable broth in a mixing bowl. Allow the liquid to come to a boil before adding the diced potatoes. Lid, decrease the heat to medium-low and cook for 10 minutes.

Combine the chickpeas and red peppers in a mixing bowl. Simmer for another 10 minutes, or until the potatoes are soft.