Thai Curry Chickpeas with Basmati Rice
Vegetarian Thai curry dish with spices from the East served with rice
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Main Dish
Cuisine Indian
- 15.5 Ounces Chickpeas
- 13.5 Ounces Thai Coconut Milk
- 4 Tablespoons Curry Powder
- 2 Tablespoons Turmeric Powder
- 1/2 Cup Chopped Shallots
- 2 Tablespoons Jalapeno
- 1/4 Tablespoon Salt/Pepper
- 1 Russet Potato (Diced)
- 1/2 Tablespoon Avocado Oil
In a non-stick medium heated pan add avocado oil and the chopped shallots.
After browning for 1 to 2 minutes add the Russet potatoes to the pan and stir for several minutes.
Add the chickpeas and Thai coconut milk to the pan and bring to a boil.
Add the curry powder and turmeric powder to the pan with salt and pepper.
Continue to stir the pan and add the chopped jalapenos turning the heat down low.
Once your potatoes are tender, serve the curry dish over a bowl of Basmati rice.