Thai curry with chickpeas and mashed potatoes

Name: Thai curry with chickpeas and mashed potatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 800 g potatoes; 100 g sour cream; 30 g butter; 2 tsp curry powder; to taste salt; 30 ml oil; 1 pcs onion; 400 g canned chickpeas; 150 g canned bamboo shoots; 400 ml coconut milk; 2 tbsp red curry paste; 1 tsp brown sugar; 150 g frozen green peas; to taste fresh parsley; to taste black pepper

Creamy curry with chickpeas and vegetables, served with spiced mashed potatoes.

Total: 25 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 571
Protein: 19 g
Fat: 8 g
Carbs: 109 g

Ingredients

for 4 servings

potatoes800 g
sour cream100 g
butter30 g
curry powder2 tsp
saltto taste
oil30 ml
onion1 pcs
canned chickpeas400 g
canned bamboo shoots150 g
coconut milk400 ml
red curry paste2 tbsp
brown sugar1 tsp
frozen green peas150 g
fresh parsleyto taste
black pepperto taste

Method

8 steps

Boil the potatoes, mash them with sour cream, butter, some curry powder, and salt until smooth.
Heat oil in a pan and sauté the chopped onion until soft.
Add the curry paste, mix well, and heat for 3 minutes.
Add the chickpeas and bamboo shoots, and stir.
Gradually pour in the coconut milk and simmer over low heat for 5-10 minutes.
Add sugar to taste.
Add the green peas and cook for another 5 minutes until done.
Serve the curry over the mashed potatoes, garnished with herbs.