I am not sure why it has taken me so long to post this recipe, even though it is probably the most fool-proof and common recipe in my family’s meal rotation. I just follow the recipe on the curry paste jar, but substitute potatoes and chickpeas for diced chicken, and add frozen peas or spinach. Serve with rice or naan bread.
2 tbsp olive oil
1 medium onion, diced
1 potato, peeled and diced
1 can chickpeas, rinsed and drained
3-4 tbsp Patak’s Mild or Hot Curry Paste
1 can diced tomatoes
1/2 cup milk or cream (or coconut milk)
frozen peas or chopped spinach (0ptional)
1. Saute onion and potatoes until onions are soft, about five minutes.
2. Add chickpeas and heat through, about 1 minute.
3. Add curry paste and cook for another 3-4 minutes, coating everything with the paste.
4. Add the can of tomatoes and simmer 10 minutes. Then add the milk or cream and simmer another 10 minutes. Check that the potatoes are done.
5. Add the frozen peas or spinach during the last five minutes.
