Chickpea and Potato Curry

Ingredients

• 3 tablespoons coconut oil (olive oil may be substituted)
• 1 medium/large sweet Vidalia or yellow onion (diced small)
• 1 pound Yukon gold potatoes (diced into 1/2-inch chunks (I did not peel))
• 1 red bell pepper (seeded and diced small)
• 3 to 4 cloves garlic (finely minced or pressed)
• 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger (finely chopped; or to taste)
• 2 to 3 teaspoons ground coriander (or to taste)
• 1/2 teaspoon cayenne pepper (optional and to taste)
• two 14-ounce cans coconut milk (use full-fat for a richer/thicker result but lite may be substituted)
• 1 medium zucchini (diced into bite-sized pieces)
• one 15-ounce can chickpeas (drained and rinsed (I used no-salt added))
• one 4-ounce jar Thai red curry paste
• 4- ounce can tomato paste
• 1 teaspoon kosher salt (or to taste)
• 1/2 teaspoon freshly ground black pepper (or to taste)
• 2 to 4 tablespoons lime juice
• 1/4 to 1/3 cup fresh cilantro or to taste (finely chopped for garnishing (basil may be substituted))
• 1 to 2 tablespoons light brown sugar (packed; optional and to taste)

Instructions

1. 1

   To a large skillet, add the oil, onion, potatoes, and sauté over medium-high heat until the onions and potatoes begin to soften, about 8 minutes; stir intermittently.

2. 2

   Add the bell pepper, garlic, ginger, coriander, optional cayenne (or you can wait until the end and add it then if you're not sure about your desired heat level), and cook for about 1 minute, or until fragrant; stir nearly constantly.

3. 3

   Add the coconut milk, zucchini, chickpeas, Thai red curry paste, tomato paste, salt, pepper, and stir to combine. Reduce the heat to medium, cover with a lid loosely place over the skillet with a small gap for steam to escape, and allow mixture to boil fairly rapidly for about 15 minutes, or until the potatoes are cooked through.

4. 4

   Add the lime juice, cilantro, and stir to combine. Taste and optionally add sugar, additional curry paste, additional salt, pepper, cayenne, etc. to taste. Curry will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.