Gaeng Kari Tua     


DescriptionChickpea Curry
Curry TypeLentil/Dal
StrengthMild
DifficultyEasy
Sourcejsp@hplb.hpl.hp.com (Julie Parker)
VegetarianYes
VeganYes
Time to prepareUnspecified
Time to cookUnspecified
No. of servings
Ingredients1 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
InstructionsIn 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.
Notes
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