Ingredients
Legumes and Vegetables
- 200 g dried chickpeas
- 400 g potatoes
- 200 g hispi cabbage
Spices and Condiments
- 3 tbsp red Thai curry paste
- 2 tsp sea salt
- 1 tsp maple syrup
Oils and Liquids
- 2 tbsp olive oil
- 400 ml coconut milk
Instructions
- Soak and Boil Chickpeas: Soak the dried chickpeas overnight to soften. The next day, drain and rinse them, then place in a pot to boil for about 20 minutes, skimming off any foam that forms on the surface.
- Prepare Potatoes: While the chickpeas boil, peel and dice the potatoes into bite-sized pieces. If desired, reserve the potato skins to use later as a garnish.
- Cut Cabbage: Slice the hispi cabbage into thick ribbons roughly 1/2 cm wide for substantial texture in the curry.
- Heat Oil and Fry Curry Paste: Warm the olive oil in a large heavy-bottomed pot, such as a Dutch oven. Add the red Thai curry paste and fry it for 2-3 minutes until aromatic and fragrant.
- Add Chickpeas and Cooking Liquid: Add the boiled chickpeas along with 200 ml of the water used for boiling the chickpeas into the pot with the curry paste, stirring to combine.
- Simmer with Potatoes: Add the diced potatoes, cover the pot, and let everything simmer gently for 20 minutes until the potatoes are tender.
- Thicken the Curry: Use the back of a spoon to crush about a quarter to half of the chickpeas in the pot to release starches and thicken the gravy.
- Add Coconut Milk and Cabbage: Stir in the coconut milk and bring the curry to a boil, then immediately reduce the heat. Add the hispi cabbage and maple syrup, stirring for an additional five minutes to soften the cabbage while preserving some crunch.
- Prepare Garnish: If using, cut the reserved potato skins into fine julienne strips. Pan-fry these in a little oil until golden and crispy, then remove and drain on paper towels to absorb excess oil.
- Serve: Serve the curry hot, garnished with the crispy potato skin strips. Accompany with rice or bread to complete the meal.
Notes
- Soaking chickpeas overnight reduces cooking time and improves digestibility.
- Crushing some chickpeas thickens the curry naturally without needing additional thickeners.
- Using hispi cabbage adds a delightful crunch and mild sweetness that complements the curry flavors.
- Frying the curry paste releases essential oils, deepening the dish's flavor.
- Maple syrup balances the heat and adds a subtle sweetness to the curry.
- Saving and frying potato skins provides a crunchy, flavorful garnish enhancing texture contrasts.
- This curry pairs well with steamed jasmine rice or warm flatbreads like roti or naan.
- Prep Time: 10 minutes (plus overnight soaking)
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegan
