Coconut Curried Chickpeas and Potatoes
- Makes4 servings
- Cook Time45 minutes
London-based food writer Meera Sodha introduced us to this weeknight-friendly curry from her most recent book, “Dinner.” The dish is vegetarian, and is immensely satisfying because of the hearty textures and bold flavors. Sambal oelek is an Indonesian chili paste that is spicy, salty and tangy. Look for it in the international aisle of the supermarket. Intensely aromatic makrut lime leaves are used in two ways here. Some are blended into the seasoning paste that is the flavor base for the curry, and some are fried until crisp to use as garnish. If you cannot find makrut leaves (fresh or frozen work), not to worry. Use grated lime zest in the seasoning paste and only cilantro for garnish. The dish still will be delicious. Sodha also showed us how to make cheater’s paratha, a simple South Asian flatbread, that is an excellent accompaniment to the curry. Fragrant basmati or jasmine rice is also a fine side.
Don’t drain the chickpeas. Their starchy liquid, along with the coconut milk, gives the curry a rich, silky sauciness.
Step 1
In a blender, combine the ¼ cup oil, the onion, 4 makrut leaves (or the 2 teaspoons lime zest), the garlic, ginger, sambal oelek, tomato paste, turmeric and 1¼ teaspoons salt. Process on high until smooth, 1 to 2 minutes.
Step 2
If using makrut, stack the remaining 4 leaves; roll the stack lengthwise, then thinly slice crosswise to form wiry ribbons. In a large saucepan, heat the additional 2 tablespoons oil until shimmering. Add the makrut slices and cook, stirring, until fragrant and crisp, about 1 minute. Tip the contents of the pan onto a paper towel–lined plate; set aside.
Step 3
Pour the puree into the now-empty saucepan. Cook over medium-high, stirring, until thickened and begins to stick to the pan, 8 to 10 minutes. Add the chickpeas with their liquid, the coconut milk, potatoes and ¼ teaspoon pepper. Bring to a boil, stirring and scraping the bottom of the pan, then reduce to medium-low and simmer, uncovered and stirring occasionally, until a skewer inserted into the potatoes meets no resistance, 20 to 25 minutes.
Step 4
Remove from the heat. If the curry is too thick for your liking, thin it with a little water. Taste and season with salt. Serve sprinkled with the fried makrut leaves, if using, and chopped cilantro, with lime wedges on the side.
