Easy Coconut Curry

Serves 3-4


  • 1 tbsp extra virgin olive oil
  • 400mL can coconut milk
  • 2 tbsp red curry paste
  • 400g can chickpeas, rinsed and drained
  • ½ tbsp corn starch dissolved in 2 tbsp. cold water
  • 1 small onion
  • 1 garlic clove
  • Chilli (optional)
  • 2 potatoes, diced
  • 1.5 cups rice, cooked (brown or basmati)


  1. Saute onion/garlic if you’re using it in the olive oil. After a few minutes, add coconut milk and diced potatoes and let simmer for 5-8 minutes.
  2. Add curry paste to pan and whisk it until it combines with coconut milk. Add chickpeas.
  3. Bring to a slight boil and add corn starch. Boil for about a minute, then reduce heat and let cool slightly. Sauce will thicken as mixture cools.
  4. Serve straightaway with approx. ½ cup of rice per person.
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