Massaman Curry with Chickpeas and Potatoes

Ingredients

• 400g canned chickpeas, drained
• 250g potato, cubed
• 2 tbsp massaman curry paste
• 400ml coconut milk
• 1/4 cup roasted peanuts
• 2 tbsp soy sauce
• 1 tbsp palm sugar
• 1 onion, quartered
• 3 cloves garlic, minced
• 2 bay leaves
• 2 tbsp vegetable oil

Method

1. Heat oil in a pot and fry curry paste with garlic for 1-2 minutes.
2. Add coconut milk and stir until smooth.
3. Add chickpeas, potatoes, onion, and bay leaves; simmer for 15 minutes.
4. Stir in peanuts, soy sauce, and palm sugar.
5. Continue cooking for 10 minutes until potatoes are tender.
6. Remove bay leaves and serve over rice.