Try this quick 15-minute delicious chickpeas potato curry today made with sambal. It has a creamy gravy that is perfect over rice or a dipping curry for your bread.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Appetizer, Main Course, Side Dish
Cuisine: Asian, malay, southeastasian
Keyword: comfortfood, Curry, glutenfree, sambal
Servings: 2
Author: woonheng
Ingredients
1small potato skin removed and cubed
1can[15.5oz/449g] chickpeas/garbanzo beansdrained and rinsed
1tablespoonsambal
1cup[250ml] water or vegetable broth
1teaspoonsalt
1/2cup[125ml] coconut milk
1tablespoonoil
Instructions
In a heated non-stick pot with 1 tablespoon oil, add the sambal and stir to combine.
Then, add potatoes, chickpeas, give it a quick stir, and season with salt.
Add the water and be sure the water covers all the potatoes.
Stir in the coconut milk and bring the mixture to a rolling boil, then turn down the heat and let it simmer.
Once the potatoes are fork-tender, which takes about 10-15 minutes, turn off the heat.