Print Recipe

Thai Chickpea Curry

RG

Ingredients



Instructions

  1. Make a paste of garlic, cilantro and peppercorns using a mortar and pestle or a food processor.
  2. Heat oil in 3 quart saucepan; briefly sauté the paste.
  3. Add coconut milk, (or a combination of coconut milk and water to equal 3 cups liquid). Stir well.
  4. Add remaining ingredients, cover, bring to a boil, and simmer about 2 1/2 to 3 hours until chickpeas are tender. It may be necessary to add more liquid while chickpeas are cooking; check periodically.

If using pressure cooker, reduce liquid by a half.

From the kitchen of Martin James – Copenhagen, Denmark.

Please shop Amazon here. We are an Amazon affiliate to help defray expenses in maintaining this site. Thank you.


Comment Form is loading comments...

Facebook Group
Click on me!

Follow us on Pinterest

Leftovers Recipes and Tips




CBD Oil