LOCATION: Recipes >> Indian >> Chickpea Curry 01
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Chickpea Curry 01
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Gaeng Kari Tua (Chickpea Curry)
1 garlic clove, coarsely chopped
2 coriander roots, coarsely chopped
1/2 tsp whole black peppercorns
2 tbs oil
8 fl oz coconut milk
1 tbs curry powder
4 oz potato, peeled and cut into 1 inch cubes
8 fl oz chickpeas (garbanzos) soaked overnight (can use tinned)
2 tomatoes sliced into wedges
10 sweet basil leaves
2 tbs light soy sauce
1/2 tsp salt
1 tsp sugar
In a mortar, pound the garlic, coriander roots and peppercorns to
form a paste. Heat the oil and briefly fry the paste, then add
the coconut milk, stirring well. Stir in the remaining ingredients
in order, bring to the boil and simmer until the potatoes and
chickpeas are cooked al dente.
Serve with rice. Can be prepared in advance and reheated.
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