Burmese Potato & Chickpea Yellow Curry

1 large tablespoon vegan yellow Thai curry paste*
1 tablespoon curry powder
400mL can coconut cream
1 teaspoon turmeric powder
1 teaspoon coriander powder
2 large potatoes, peeled and roughly chopped
200g cooked chickpeas
fresh coriander, chopped, to serve
cooked rice, to serve

How To
1. In a wok, fry yellow curry paste with curry powder and 1/4 of a tin of coconut cream.
2. Keep frying till it becomes aromatic.
3. Add turmeric and coriander, stir until combined.
4. Add the potatoes, chickpeas, and the rest of the coconut cream.
5. Cook over low-medium heat, stirring occasionally, until potatoes are cooked through and the sauce is thick.
6. Serve over rice, topped with chopped fresh coriander leaves.

* The vegan, shrimp-free stuff. If the curry paste is runny or contains a lot of coriander, it’s probably crappy stuff. Try to get your paste from Asian grocers if possible.

pixel Burmese Potato & Chickpea Yellow Curry
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  • Opal: The Raw & The Cooked

    This sounds lovely. I love potatoes, chickpeas, and curry. Thanks for posting it.

  • Alonso

    Hi, I’ve tried a very similar version of this recipe, and the result was quite tasty, but it also was quite hot, and I don’t like hot food (I had to drink several liters of water with my dinner XD).

    I took my recipe from a student cooking book, so it is a bit simpler. The ingredients are: Yellow curry paste, coconut milk, vegetable stock, sweet potatoes, green beans, tofu, lime juice, and a lot of fresh coriander. Since I didn’t have fresh coriander, I used ground coriander instead (a lot).

    So, what I’d like to know is how to do this recipe in a way that is less hot, because eating this is kinda sadomasochistic: It tastes so good, but at the same time it’s so spicy that when I’m finished I have my eyes full of tears!



  • Alonso

    By the way, I didn’t have yellow curry paste either, so I used green curry paste instead (as you can guess, I’m not exactly a gourmet ;-)

    • http://veganza.com/ Renee

      Hi Alonso! Um… yes. You made a bit of a mistake there. Curry pastes are all different. Green curry paste is made primarily of ground up green chilli peppers. Yellow curry paste is MUCH more mild, made up of turmeric & other spices…! So. Obviously if you used green curry paste – which is usually the hottest variety – there’s going to be a HUGE flavour difference, not to mention the spiciness…! So yes, that might be a little violent if you ain’t into hot food…!!!

      If you use ground coriander, you should use less, not more, also. You can throw in a mild green as well that’s handy, like regular parsley or peas or baby spinach…

  • Leigh

    This is so yummy, if you haven’t tried it before. I’m making it again tonight because my hubby is sick and requested it. :) Thanks for sharing!

  • azulle

    i’d like to know how i would incorporate tofu in this recipe? i used to love yellow curry chicken over rice but i’m not eating chicken any longer. just reading this recipe makes my mouth water! :)

  • Jaymie

    This is a great dish. I made it tonight and it’s so good. I added a little salt, black pepper and red pepper for more heat. I also used an entire regular can of chickpeas (cause I had no idea what to do with them if I didn’t). This is going to make it into the KEEP file for sure.

    • http://veganza.com/ Renee

      More heat is always a good idea! :D I don’t use canned chickpeas, but pre-cooked dried ones…

  • Sarah

    Thank you so much this recipe is delicious, I just made it but added bay leaves- just be sure to take them out. Yum. 

  • james

    What kind of curry powder?