Saturday, September 19, 2015

Thai Chickpea, Vegetable And Potato Curry

Lately I've been hearing a lot about Blue Zones. Regions of the world where vegetable and bean dishes are consumed regularly. These areas are populated by healthy humans who live very long lives. Since I love chickpeas, I thought I'd create my own variety of a Blue Zone dinner tonight.

This Thai inspired vegetable and bean curry is mild and mellow. Creamy coconut milk and hearty potatoes make it very satisfying. Everything is simmered in one pot for ease of preparation. 

I serve it with fresh Thai basil, slivered scallions and a few squeezes of lime or meyer lemon juice. It's equally lovely with mint and salted cashews. Steam and serve some jasmine rice with it for a complete protein. It's loaded with vitamins, minerals, fiber and antioxidants.  


Thai Chickpea, Vegetable And Potato Curry Recipe

Makes 7-8 Cups

Some Notes & Tips

I love Maesri brand curry paste. It has a clean fresh taste. One generous tablespoon of it in this recipe is just spicy enough. It's a well rounded and flavorful curry paste that comes in small cans for convenience. This is not a sponsored post. It's just my recommendation. I find it in Asian supermarkets and online. It comes in green, red and yellow. 

I use a microplane zester to mince the garlic and ginger.

This recipe reheats well for workweek meals.


  • 1 medium red or yellow onion, diced
  • 2 garlic cloves, minced
  • 1 inch piece of ginger, peeled and grated
  • 1-2 limes or meyer lemons
  • 1 medium tomato, diced (optional)
  • 2 cups of chopped squash such as patty pan, yellow or zucchini  
  • 1 baking potato, peeled and chopped into small pieces
  • 2 16-ounce cans of chickpeas, rinsed and drained
  • 1 tablespoon of red curry paste or to your taste. I use one generous tablespoon. (see notes for my favorite brand) 
  • 1 can of coconut milk
  • Oil, butter or ghee for cooking
  • Salt to taste 

To Serve: Fresh Thai or regular basil, fresh mint, chopped salted cashews or peanuts, diced scallions


In a medium pot, saute the onion in some oil, butter or ghee with a pinch of salt until tender. Mix in the curry paste and saute for about a minute, stirring the entire time. Add the coconut milk, chickpeas, potato, ginger, garlic and squash. Bring to a boil, cover and simmer for 10-15 minutes or until the potato is cooked through. Stir in the diced tomato and simmer for an additional minute. Serve with lime or lemon wedges and any of the above suggestions.

Bon Appetit!

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