The Pantry Capsule: Coconut Curry

5 from 1 vote

The Pantry Capsule: Coconut Curry

If you aren't a curry fan, or maybe you've never tried it, this is the place to start. Creamy, rich and not overpowering in curry flavor. Perfect for meatless mondays though you can totally throw in some chicken if that's your thing! Super filling and easy. Gluten free, dairy free and vegetarian.

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Main Course

Cuisine: Asian, Indian

Keyword: coconut curry, curry recipe, easy curry

Servings: servings

Calories: 817kcal

Author: Jen Pinkston

Ingredients

2 tablespoons oil
2 cups chopped onions
1 potato peeled, cut into small cubes
3 cloves large garlic minced
1 tablespoon Curry Paste
1 can coconut milk full fat
1 can chickpeas drained & rinsed
2 tablespoons aminos or soy sauce
15 baby tomatoes halved
1 tablespoon honey
1 tablespoon vinegar
Optional: 2 tablespoons cilantro
4 cups cooked rice or quinoa

Instructions

Cook rice or quinoa.
Heat oil in a large skillet over a medium high heat. Add onions and potatoes, cook, stirring occasionally until potatoes have softened (about 8 minutes).
Then, add garlic, curry paste and ¼ cup of coconut milk, set aside remaining. Stir until curry is dissolved.
Add chickpeas, soy sauce and remaining coconut milk. Bring to a boil for cook 3 minutes.
Add tomatoes, honey and vinegar. Turn to low and Simmer 3-4 minutes.
Serve over rice or quinoa and top with fresh cilantro and a side of naan or pita.

Notes

If you really feel the need for meat in this dish, simply start your protein when you cook your onions. This dish is great with chicken thighs or pulled pork.

Nutrition