Chickpea and Potato Coconut Curry
Recipe tags: garlic base, easy difficulty, main, vegetarian, skillet
|2 tbsp||vegetable oil|
|2 tbsp||Indian curry paste|
|4 tbsp||ground turmeric|
|2 cans (19 oz each)||chickpeas, drained and rinsed|
|1 lb||potatoes, peeled and chopped|
|1 can (14 oz)||coconut milk|
|2 tbsp||Better Than Bouillon® Roasted Garlic Base|
|3 tbsp||lime juice|
|2 tbsp||finely chopped fresh cilantro|
Heat oil in large high-sided skillet set over medium heat; cook onion for 2 to 3 minutes or until slightly softened. Stir in curry paste and turmeric; cook for 1 to 2 minutes or until fragrant.
Stir in 3 cups water, chickpeas, potatoes, coconut milk and garlic base; bring to boil. Cook for 15 to 20 minutes or until potatoes are tender and sauce is thickened.
Stir in lime juice and cilantro.
Tip: Serve with warm naan bread or roti, or on a bed of basmati rice.