Potato & Chickpea Sesame Curry
Prep time
Cook time
Total time
Recipe type: Curries
Cuisine: Indian Inspired
Serves: 4 portions
  • For the Curry:
  • 3 teaspoons of coconut oil
  • 10-12 small red potatoes, skin removed, cut in half and quickly rinsed once
  • 2 huge fresh garlic cloves, sliced in long big slices
  • 1 small yellow onion, cubed
  • 1 small white onion, cubed
  • 3 teaspoons of Sweet Sesame Curry Seasoning
  • 1 cup of canned & diced tomatoes with their juices
  • ½ cup of canned chickpeas
  • ½ cup of coconut milk (thick)
  • black pepper coarsely crushed

  • Serve it on top of:
  • Cooked, Black Japanese rice.
  1. - On the stove top, on high heat. Heat the coconut oil, uncovered, in a non stick frying pan. Toss in the garlic, onions & spice mix. Grill while mixing constantly for 2 minutes or until the onions starts to sweat.
  2. - Add your potatoes and keep grilling for a good 10 minutes or until the potatoes starts to have nice grilling marks all around and the garlic and onions grilled enough (but did not burn), creating a decent amount of "caramel like" juices that we'll be scraping off gently once we add our liquids.
  3. - Add all the rest of the ingredients, mix everything nicely, reduce the heat of LOW, cover and let simmer for at least 20-25mins or until the potatoes are cooked through.
  4. - Serve it on black Japanese rice and voilà! Easy potato curry for the win! Bon appétit!
Recipe by Zesty & Spicy at https://zestyandspicy.com/popular_diets/vegetarian/sweet-sesame-potato-chickpea-curry/