1 can Coconut Milk, full fat (2 for extra saucy richness)
1 cup Yellow Onion, diced
1/2 cup Aquafaba*, optional (can sub water)
1/8 cup Cilantro or Parsley, chopped
2 oz. Red Curry Paste (4 oz. if doubling coconut milk)
3 cloves Garlic, minced
Additional recommended seasonings:
Salt & Pepper, to taste as needed
1/2 tsp Crushed Red Pepper
1/4 tsp Chili Powder
1/4 tsp Turmeric Powder
1/3 tsp Smoked Paprika
Pinch of Cinnamon
Wash and scrub your potatoes, pat dry and dice into 1 inch cubes.
Heat a large skillet to medium high and add your diced potatoes. Cook for 5-8 minutes till dark golden brown.
Reduce the heat to low and add in the remaining ingredients (minus the chickpeas). Stirring occasionally. Cover and reduce the heat to a low.
Cook till the potatoes are tender and the flavors have come together, about 45 minutes to an hour. Add in the chickpeas once the potatoes are almost tender.
Serve warm over steamed rice or quinoa.
Aquafaba is the liquid in the can of cooked chickpeas/garbanzo beans. It adds extra flavor and slightly thickens the sauce.You can also make this with extra firm tofu, sweet potatoes, butternut squash and/or bell peppers.
CuisineIndian, Gluten-free, Vegan
Recipe by The Plant Philosophy at https://theplantphilosophy.com/8-ingredient-red-curry/