Peach And Potato Coconut Curry Recipes

CHICKPEA CURRY WITH COCONUT CREAM AND POTATO RECIPE BY TASTY

Chickpea Curry With Coconut Cream And Potato Recipe by Tasty image

Here's what you need: chickpeas, large onion, small potatoes, large carrot, garlic, curry powder, salt, black pepper, chili powder, hot water, lemon, coconut milk, olive oil, coriander

Provided by Louis Ventelucci

Categories Lunch

Time 30m

Yield 3 servings

Number Of Ingredients 14

Ingredients

½ lb chickpeas
1 large onion, chopped
2 small potatoes
1 large carrot, peeled and diced
2 cloves garlic, minced
1 teaspoon curry powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon chili powder, or cayenne
½ cup hot water
½ lemon, juiced
1 ½ cups coconut milk, or cream
3 tablespoons olive oil
1 cup coriander

Steps:

Heat olive oil in a large stock pot over medium high heat. To this, add onion and cook for about 2-3 minutes until softened.
Add chickpeas, mix well, and cook for 2-3 minutes.
Add potatoes and carrots and mix to incorporate. Simmer for 2-3 minutes, then add seasonings, lemon juice, and mix well. Lower heat to low.
On low heat, add coconut milk and hot water. Stir well and cook for 10 minutes until potatoes are tender.
Let cool slightly, then garnish with coriander and serve alongside steamed rice.

Nutrition Facts : Calories 620 calories, Carbohydrate 70 grams, Fat 38 grams, Fiber 24 grams, Protein 15 grams, Sugar 9 grams

COCONUT CURRY CHICKEN WITH POTATOES

Coconut Curry Chicken With Potatoes image

Make and share this Coconut Curry Chicken With Potatoes recipe from Food.com.

Provided by Kittencalrecipezazz

Categories Coconut

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons oil
1 medium onion, chopped
1 green pepper, cut in strips
2 garlic cloves, minced
1 1/2 tablespoons curry powder
4 chicken breasts, boned, skinned and cut into 1 in pieces
4 medium potatoes, peeled and diced into 1 in pieces
2 cups coconut milk
salt
2 cups chicken stock, just to cover (can use water, but stock is better)

Steps:

In a large casserole, saute onion in oil until tender.
Add green pepper and garlic, saute for another 2 minutes.
Add curry powder and cook for 1 minute.
Add chicken, potatoes, coconut milk, salt to taste, and enough stock or water to cover.
Bring to a boil.
Cover and simmer for 30 mins, or until potatoes are tender.

Nutrition Facts : Calories 796.2, Fat 49.8, SaturatedFat 27.1, Cholesterol 96.4, Sodium 293.9, Carbohydrate 50.4, Fiber 6.5, Sugar 5.5, Protein 40.8

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