Coconut Curried Chickpeas and Potatoes

Ingredients

• ¼ cup neutral oil (plus 2 tablespoons, if using makrut leaves)
• 1 medium yellow onion, roughly chopped
• 8 fresh or frozen makrut lime leaves, divided, or 2 teaspoons grated lime zest (see headnote)
• 5 medium garlic cloves, smashed and peeled
• 1 tablespoon roughly chopped fresh ginger
• 2½ to 3 tablespoons sambal oelek
• 2 tablespoons tomato paste
• ¼ teaspoon ground turmeric
• Kosher salt and ground black pepper
• 2 15½-ounce cans chickpeas
• 14 ounce can coconut milk
• 1 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks
• Chopped fresh cilantro, to serve
• Lime wedges, to serve

Instructions

1. 1. Blend the ¼ cup oil, onion, half the makrut leaves, garlic, ginger, sambal oelek, tomato paste, turmeric and salt until smooth.
2. 2. Slice and fry the remaining makrut leaves in the additional 2 tablespoons oil; drain.
3. 3. Cook the puree until thickened. Add chickpeas with liquid, coconut milk, potatoes and pepper; simmer until potatoes are tender.
4. 4. Season and serve with fried makrut leaves, cilantro and lime wedges.