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Keralan Potato Curry with Chickpeas and Coconut Recipe

Keralan Potato Curry with Chickpeas and Coconut recipe
The Happy Foodie

Taking just twenty-five minutes from prep to plate, this mild South Indian curry dish is sure to become a favourite for time-pressed cooks.


Chickpea, Coconut, Potato


Cook the potatoes in a large saucepan of boiling water for 8 minutes until just tender. Drain well, then let them steam-dry for a minute.
Meanwhile, tip the coconut, chilli and coriander seeds into a spice grinder or high-speed blender or Nutribullet and blitz for a few seconds until the coconut is quite fine.
Heat the oil in a large frying pan over a medium heat; when hot, add the mustard seeds. As soon as they start to splutter, add the curry leaves and asafoetida and stir-fry for 30 seconds.
Lower the heat, then add the ground coconut mixture and stir-fry for a further 1–2 minutes until the coconut has darkened slightly. Tip in the drained kala chana chickpeas and mix well, then add the cubed potatoes and salt. Very gently toss the potatoes through the chickpeas until they’re evenly coated in the coconut spice mix.
Taste for salt, add more if needed, then squeeze over the lemon juice before serving hot. Serve with rice or flatbreads and yogurt for double carbs.
LEFTOVERS: Leftovers are lovely heated through the next day.

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