Coconut Curried Chickpeas and Potatoes

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.