Lemon Harissa Chickpea and Potato Curry
Whether you're seeking a cozy weeknight indulgence, planning a dinner party to delight friends, or simply craving a nutritious yet indulgent meal, this dish beckons with its aromatic allure and promises a culinary delight that satisfies both the appetite and the soul. Heyday's amazing products will make your dinners so easy and tasty.
Ingredients
- 2 tablespoons olive oil
- 1 Onion
- 2 medium potatoes peeled and diced
- 1 can Heyday Harissa Lemon Chickpea or 1 cup if using dried chickpeas
- 2 tablespoons harissa paste adjust according to spice preference
- 1 red pepper sliced
- 1 can coconut milk full-fat(optional)
- Salt and black pepper to taste
- Juice of 1 lemon
- Fresh coriander and mint scallions leaves for garnish
- Cooked rice or crusty bread for serving
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Add diced potatoes and onions cook for 5-7 minutes until slightly softened.
- Stir in Heyday Harissa Lemon Chickpea. Cook for 2-3 minutes, stirring frequently.
- Option to add diced butternut squash, tomato paste, sliced red pepper, and white beans to the skillet. Mix well.
- Pour in the coconut milk and season with salt and black pepper. Stir to combine.
- Lower the heat and simmer for 20-25 minutes or until the vegetables are tender and the flavors have melded together. Taste test and adjust seasoning if needed.
- Squeeze lemon juice into the curry just before removing it from the heat.
- Serve the Lemon Harissa Chickpea and Potato Curry over cooked rice or with crusty bread. Garnish with fresh coriander and mint leaves.