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Thai Yellow Curry Chickpeas and Potatoes
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A not-so-spicy curry dish that's full of heart healthy folate!
Prep Time:
5
minutes
mins
Cook Time:
30
minutes
mins
Total Time:
35
minutes
mins
6
Ingredients
2
tbsp
canola oil
1
onion
finely chopped
¼
tsp
chili flakes
½
tsp
curry powder
1
tsp
turmeric
1
tsp
coriander
1
tsp
salt
1
tbsp
grated fresh ginger
6
cloves
garlic
minced
1
tbsp
lemongrass paste
1
carrot
shredded
½
package
150g frozen spinach
1
lb
potatoes
finely diced (about 3 medium-sized potatoes)
3
cups
cooked chickpeas
2 cans, drained and rinsed
1
can coconut milk
½
can water
1
tsp
fish sauce
optional
Instructions
Stove Top:
In a large skillet heat the oil over medium heat.
Add the onion, chili flakes, curry powder, turmeric, and coriander.
Cook until onions are soft.
Add in remaining ingredients.
Once the curry has boiled, turn down to medium low.
Cook until the potatoes are soft.
Instant Pot:
Pour the oil into the Instant Pot and press SAUTE.
Add the diced onions, chili flakes, curry powder, turmeric, coriander, salt, ginger, cloves garlic, and lemongrass paste.
Cook until the onions are soft.
Add in remaining ingredients.
Secure lid to the Instant Pot.
press MANUAL and select 5 minutes.
Once the Instant Pot beeps, choose your method of release.
Stir and enjoy!
Nutrition
Calories:
395
kcal
|
Carbohydrates:
45
g
|
Protein:
12
g
|
Fat:
21
g
|
Fiber:
8
g
|
Sugar:
8.5
g
Servings:
6
servings
Calories:
395
kcal
Author:
Jessica Penner, RD