|1||Clove garlic; coarsely chopped|
|2||Coriander roots; coarsely chopped|
|½ teaspoon||Whole black peppercorns|
|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)|
|2||Tomatoes sliced into wedges|
|10||Sweet basil leaves|
|2 tablespoons||Light soy sauce|
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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