Fa’apapa & Curried Coconut Chickpea Stew (Kari Pi) – Authentic Samoa Recipe

Warm golden coconut curry served with sweet toasted coconut flatbread notes.

Country of Origin
🇼🇸 Samoa (Polynesia, Oceania)
Dietary Profile
vegan
Prep Time
15 min
Cook Time
30 min
Difficulty
Easy
Signature Staples
Cooked chickpeas, Cubed taro or potato, Baby spinach, Samoan curry powder, Coconut cream

Ingredients for Fa’apapa & Curried Coconut Chickpea Stew (Kari Pi) (4 Servings)

  • 1.25 lbs (or 2.5 cups) cooked chickpeas, prepped into bite-sized pieces
  • 1.5 cups cubed taro or potato, washed and trimmed
  • 1 cup baby spinach
  • 1 medium onion and 3 cloves garlic, finely minced with Samoan curry powder
  • 1.5 tbsp traditional Samoa seasoning (coconut cream, onion, garlic)
  • 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

  1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown cooked chickpeas for 5 minutes.
  2. Add minced onion, garlic, Samoan curry powder, and coconut cream, onion, garlic, stirring for 2 minutes until deeply aromatic.
  3. Add cubed taro or potato and pour in the braising liquid; bring to a lively simmer.
  4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
  5. Stir in baby spinach right before serving warm.

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