gaeng kari tua (chickpea curry)

4 Servings
Clove garlic; coarsely chopped
Coriander roots; coarsely chopped
½ teaspoon Whole black peppercorns
2 tablespoons Oil
8 ounces Coconut milk
1 tablespoon Curry powder
4 ounces Potato; peeled and cut into 1 inch cubes
8 ounces Chickpeas (garbanzos) soaked overnight (can use tinned)
Tomatoes sliced into wedges
10  Sweet basil leaves
2 tablespoons Light soy sauce
½ teaspoon Salt
1 teaspoon 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.




From archives. Downloaded from Glen's MM Recipe Archive, .

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