Thai Chickpea & Potato Yellow Curry

Recipe by Emily Rutherford 

Serves 4 

This recipe is a sustainable alternative to traditional chicken curry as it is fully plant based. 

Curry Ingredients

  • 1 tablespoon oil 
  • Small onion, diced 
  • 1/3 cup yellow curry paste (can adjust the change spiciness) (store bought or for homemade see video) 
  • 1 tin (400g) chickpeas 
  • 10 baby potatoes, cut into bite-sized pieces 
  • 400ml coconut cream 
  • 1/2 to 1 cup water depending on how long potatoes take to cook
  • 1–2 tablespoons brown sugar/maple syrup (optional) 

Rice Ingredients  

  • 1 cup dry white rice 
  • 2 cups water 
  • 1cup frozen peas 

To serve 

Lemon wedge 

Method 

  1. Heat the oil in a large pot over medium low heat. Add the onions and sauté for a few minutes until the onions are translucent.  
  1. Cook the rice (see video). 
  1. Add the curry paste, chickpeas, and potatoes and stir to coat with the curry paste. For 3-5 minutes. 
  1. Add the coconut cream and ½ cup water to the pot and leave to simmer for 20-30 minutes until potatoes are cooked through and your sauce is the preferred consistency.  
  1. Add your sweetener and stir through. 
  1. Stir frozen peas through rice until cooked through  
  1. Serve curry on top of rice with a lemon wedge 
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