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Tiscali Food and Drink
Thai chickpea curry
Ingredients
1 clove of garlic, minced
2 tblsp of chopped cilantro
½ tsp of black peppercorns
1 tsp of canola oil
1 - 3 cups of coconut milk
1 tblsp of curry powder
4 oz. (1 small) of potato cut into cubes
1 cup of chickpeas (soaked overnight)
2 tomatoes, diced
10 fresh basil leaves
2 tblsp of tamari
½ tsp of sea salt
Method
Make a paste of garlic, cilantro and peppercorns using a food processor. Heat the oil in a ¾ size saucepan. Briefly fry the paste in fat. Add coconut milk, (or a combination of coconut milk and water to equal 3 cups of liquid). Stir everything well. Add the remaining ingredients.
Cover, it all and then bring to a boil, and simmer for about 2½ to 3 hours until chickpeas are tender. You may need to add more liquid while chickpeas are cooking. Also check the mix periodically.
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