Q1: What is the absolute, number one secret to a deep, rich, and flavorful homemade curry?

The number one secret is to "bloom" your curry paste . By toasting your curry paste in the hot oil with your sautéed aromatics for about a minute before you add any liquids, you are awakening all of its complex, fragrant essential oils. This simple step is the key that creates an incredibly fragrant and deep flavor and removes any raw, "jarred" taste from the paste.

Q2: What is the difference between curry paste and curry powder?

While they can be used interchangeably in a pinch, they are different products. Curry paste is a moist, concentrated blend of fresh and dried herbs and spices (like chiles, lemongrass, galangal, and garlic) ground into a paste. Curry powder is a blend of only dry, ground spices. Curry paste typically has a brighter, more complex, and more robust flavor.

Q3: Can I make this curry ahead of time?

Yes, this is an absolutely perfect make-ahead meal! The flavors will actually be even better on the second or third day after they have had time to meld. Simply let the curry cool completely, store it in the refrigerator, and then gently reheat it on the stovetop.

Q4: What kind of potatoes are best for a curry so they don't fall apart?

It is best to use a waxy potato variety for a soup or a curry. Waxy potatoes, like red potatoes, Yukon Golds, or new potatoes , have a lower starch content, which means they hold their shape beautifully when they are simmered and have a wonderful, creamy texture. A starchy potato, like a Russet, is more likely to fall apart.

Q5: Is this recipe vegan?

Yes! To make this recipe completely vegan, simply be sure to use maple syrup instead of the honey as your sweetener. All the other ingredients are naturally plant-based.

Potato and Chickpea Curry (Easy 30-Minute Vegan Recipe!)

A quick and easy one-pan vegan curry featuring potatoes, bell peppers, and chickpeas in a creamy coconut milk sauce. The dish starts by sautéing cubed red potatoes and sliced bell peppers in coconut oil until they begin to soften. Curry paste and garlic are added for a fragrant flavor base. The curry is then simmered with coconut milk and canned chickpeas. Fresh spinach is wilted in at the end, and the entire meal is served over cooked rice.

Author: Evelyn

Ingredients

1 Tbsp coconut oil
1/2 tsp minced garlic
6 small red potatoes, cubed
1 large bell pepper, sliced
3/4 cup uncooked rice
2 Tbsp curry paste
1 (15-ounce) can chickpeas, rinsed and drained
1 1/2 cups coconut milk
1/2 cup water or vegetable broth
2 cups fresh baby spinach
1/2 tsp crushed red pepper (optional)
Salt and pepper to taste

Instructions

Cook the rice according to package directions.
While the rice cooks, heat the coconut oil in a large skillet or pot over medium-high heat. Add the cubed potatoes, sliced bell pepper, and minced garlic. Cook until the potatoes begin to soften.
Add the curry paste to the vegetables and continue to cook, stirring, for another minute until fragrant.
Mix in the coconut milk, water (or broth), chickpeas, salt, and pepper to taste.
Bring the mixture to a simmer and cook until the potatoes are tender.
Remove the skillet from the heat and stir in the fresh spinach until it has wilted.
Serve the curry over the cooked rice. Top with crushed red pepper, if desired.

Notes

This is a very fast one-pan meal (for the curry itself), making it a great option for a ‘Meatless Monday’ or any weeknight dinner.
Using curry paste is a convenient shortcut that packs a lot of complex flavor into the dish.
The fresh spinach is added at the very end, using the residual heat of the curry to wilt it, which preserves its texture and nutrients.

Find it online: https://cookupjoy.com/potato-and-chickpea-curry/