My project this morning... Thai Yellow Curry Chickpeas! 3 garlic cloves, coarsely chopped 2 coriander roots, coarsely chopped 1/2 teaspoon of whole black peppercorns 2 tablespoons of vegetable oil 1 400 ml can of light or regular coconut milk 1 tablespoon of curry powder 1 large potato, peeled and cut into 1/2 inch cubes 1 can of chickpeas, rinsed and drained 2 tomatoes, diced 2 tablespoons low-sodium soy sauce 1/2 teaspoon salt 1 teaspoon sugar 10 basil leaves, coarsely chopped Using a mortar and pestle pound the garlic, peppercorns and coriander roots, if using, to form a paste. Heat the oil and fry the paste for a couple of minutes until fragrant. Add the coconut and stir well. Add the remaining ingredients, bring to boil and simmer, until the potatoes are tender, about 30 minutes. Add the basil leaves and stir until wilted. Serve over brown rice. amazon/gp/aw/d/1862055807?pc_redir=1408749536&robot_redir=1
Posted on: Sun, 24 Aug 2014 14:34:26 +0000
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