The thought of making curry at home always intimidated me. My brother use to make curry all the time at my parent’s house, but he actually made the paste from scratch. Now I didn’t for this recipe, however you’re more than welcome to. I highly recommend a quality, pre-made curry paste for beginners though, to learn what flavor you like best and then work from there. I personally like a lot of heat, so I add chili pepper sauce and crushed red pepper flakes.
This is a very mild red curry, adjust the heat as needed. As is it’s perfectly fine for children, not any heat at all – especially with the coconut milk. It’s a warm, creamy sauce that’s heavenly over steamed rice! Plus, with only 8 main ingredients it’s too simple not to make again and again. This actually tastes even better as leftovers, I highly recommend meal prepping this dish for the week. It’s super affordable, the ingredients can be adjusted to fit whatever you have on hand and it’s flat out delicious!
Let me know what you think if you give it a try, I would LOVE to see a photo. Feel free to tag me on Instagram @PlantStrongVegan and use the hashtag #PlantStrongVegan so I don’t miss the notification – it makes me so happy seeing all your recreations!
- 6 medium Russet Potatoes, diced
- 2 cups Chickpeas, cooked
- 1 can Coconut Milk, full fat (2 for extra saucy richness)
- 1 cup Yellow Onion, diced
- ½ cup Aquafaba*, optional (can sub water)
- ⅛ 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
- ½ tsp Crushed Red Pepper
- ¼ tsp Chili Powder
- ¼ tsp Turmeric Powder
- ⅓ 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.
You can also make this with extra firm tofu, sweet potatoes, butternut squash and/or bell peppers.