3 large Yukon gold potatoes, cut into 1-inch chunks
1/4 cup water
1 teaspoon ground cumin
1 teaspoon cinnamon
15-ounce can coconut milk
1 tablespoon Thai red curry paste
15-ounce can chickpeas, drained
1 small red onion, thinly sliced
Salt and ground black pepper, to taste
1/4 cup chopped fresh cilantro
1 teaspoon cider or white vinegar
2 scallions, finely chopped
In a medium microwave-safe bowl, combine the potatoes and water. Microwave on high until the potatoes are partly cooked, about 5 minutes.
Meanwhile, in a large dry saute pan over medium-high, toast the cumin and cinnamon for 1 minute. Add the coconut milk and curry paste, then bring to a simmer.
Add the chickpeas and red onion, then return to a simmer. Once the potatoes have cooked, add them to the pan, toss, then cover, reduce heat to low and simmer for 12 minutes.
Season with salt and pepper, then stir in the cilantro and vinegar. Serve topped with scallions.
Nutrition information per serving (values are rounded to the nearest whole number): 520 calories; 220 calories from fat (40 percent of total calories); 24 g fat (20 g saturated; 0 g trans fats); 0 mg cholesterol; 68 g carbohydrate; 13 g protein; 12 g fiber; 560 mg sodium.