Green curry with sweet potato and aubergine eggplant –Today’s culinary journey takes us to the vibrant flavors of a Green Curry, infused with the wholesome goodness of potatoes and chickpeas. This recipe not only celebrates the harmonious blend of spices but also highlights the nutritional benefits of its ingredients. Let’s explore how to create this delightful dish.
Green Curry with Potatoes and Chickpeas
Green Curry is a popular choice for those who adore a balance of heat and aromatic flavors. The potatoes offer a satisfying texture while chickpeas provide a protein punch, making this dish both hearty and fulfilling. Below you will find the ingredients and recipe instructions to prepare this exquisite meal.
Ingredients
- 2 tablespoons green curry paste
- 1 can (14 oz) coconut milk
- 2 medium potatoes, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 bell pepper, sliced
- 1 cup vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- Fresh cilantro, for garnish
- Salt, to taste
Instructions
- In a large saucepan, heat a tablespoon of oil over medium heat. Add the green curry paste and sauté for about 1-2 minutes until fragrant.
- Pour in the coconut milk and stir until well combined with the curry paste.
- Add the diced potatoes and vegetable broth, stirring to incorporate all the ingredients. Bring to a boil, then reduce heat and cover. Simmer for 10-15 minutes, or until the potatoes are tender.
- Once the potatoes are nearly cooked, add the chickpeas and bell pepper to the pot. Stir in the soy sauce and lime juice. Continue to simmer for another 5 minutes.
- Taste the curry and adjust seasoning with salt as needed.
- Remove from heat and allow to rest for a few moments. Serve the curry hot, garnished with fresh cilantro.
- This curry pairs wonderfully with steamed rice or naan.
Enjoy this wholesome Green Curry with Potatoes and Chickpeas as a comforting meal that can be made for any occasion. Its delightful array of flavors and textures will surely impress family and friends alike.