Yesterday was one of those gross, bleary days when all you want to do is make a cup of tea, curl up on the sofa, and catch up on TV you missed while you were traveling. I did all those things but I also made this green curry.

I’ve been wanting to try the recipe for a while because the picture of the finished product looked delicious. It’s the perfect dish for a cold fall night when you need something hearty and warming.

I initially got really excited about making this curry because it seemed easy. It calls for fingerling potatoes, which you don’t need to peel. I HATE peeling potatoes because I have no patience, so I was happy to skip that step.

However, the recipe calls for a lot of mincing and dicing. You can get most of it over at the beginning though.

The other note about this recipe is that it calls for using the same pot twice. I don’t know how I feel about that because I don’t like having to clean out a pot in the middle of cooking. I’d rather use a new one and just clean both at the end. But if you want to cut down on dishes, it’s probably a good idea.

I served the curry over brown basmati rice with toasted coconut and cilantro. Next time I make it, I’m going to buy some naan to go with it. The bread would be perfect for mopping up extra sauce.

Here’s a song I’ve been jamming out to lately. It was playing in the cab on Monday night when my friend Tanya and I were coming home from dinner. We drove past the Manhattan skyline all lit up. Tanya let me climb over her and trade places so I could see better. The cab driver even rolled down the window so I could get a picture.

Green Curry with Potatoes and Chickpeas (adapted from Naturally Ella)

Ingredients

for the sauce:
2 tsp coconut oil
1/2 yellow onion diced
2 cloves garlic minced
1 Tbsp minced ginger
1 small jalapeño deseeded and minced
3 Tbsp Thai green curry paste
juice from one lime
1 tsp sugar
1 cup low-fat coconut milk
1/3 cup loosely packed cilantro

for the curry:
2 tsp coconut oil
1/2 yellow onion diced
1/2 pound fingerling potatoes, 1/4” sliced
1 cup chickpeas drained and rinsed if using canned

for serving:
brown rice, toasted coconut, and cilantro

Directions

First, make the sauce. Heat the coconut oil in a large saucepan over medium heat until it’s melted. Add the onion and sauté for five minutes until soft and translucent. Add the garlic, ginger, and jalapeño and sauté a few minutes more until fragrant. Then, add the green curry paste, lime juice, sugar, coconut milk, and cilantro. Bring the mixture to a boil and then bring it down to a simmer. Allow to simmer for a few minutes. Then, pour the mixture into a blender or use an immersion blender to mix until smooth. Set aside. Wash out and dry the original pan.

Use the pan to heat coconut oil over medium high heat. Add the diced onion and sauté for a few minutes. Add the fingerling potatoes and cook for about 8-10 minutes, or until they start to soften. Then add the chickpeas and the sauce. Mix everything together, bring to a boil, and then reduce to a simmer. Allow the mixture to simmer until the potatoes are soft. This took about 15-20 minutes for me, but I like very soft potatoes.

Serve over brown rice with toasted coconut and cilantro. Enjoy!