Chickpea and Potato Coconut Curry

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

Recipe tags: garlic base, easy difficulty, main, vegetarian, skillet

Ingredients

Quantity	Ingredient
2 tbsp	vegetable oil
1	onion, diced
2 tbsp	Indian curry paste
4 tbsp	ground turmeric
2 cans (19 oz each)	chickpeas, drained and rinsed
1 lb	potatoes, peeled and chopped
1 can (14 oz)	coconut milk
2 tbsp	Better Than Bouillon^® Roasted Garlic Base
3 tbsp	lime juice
2 tbsp	finely chopped fresh cilantro

Directions

1

Heat oil in large high-sided skillet set over medium heat; cook onion for 2 to 3 minutes or until slightly softened. Stir in curry paste and turmeric; cook for 1 to 2 minutes or until fragrant.
2

Stir in 3 cups water, chickpeas, potatoes, coconut milk and garlic base; bring to boil. Cook for 15 to 20 minutes or until potatoes are tender and sauce is thickened.
3

Stir in lime juice and cilantro.

Tip: Serve with warm naan bread or roti, or on a bed of basmati rice.

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