Thai Chickpea Curry
- 1 clove garlic, minced
- 2 tablespoons chopped cilantro
- 1/2 teaspoon black peppercorns
- 1 teaspoon canola oil
- 1 to 3 cups coconut milk
- 1 tablespoon curry powder
- 4 ounces (1 small) potato, cut into cubes
- 1 cup chickpeas (soaked overnight) or 1 (16 ounce) can
- 2 tomatoes, diced
- 10 fresh basil leaves
- 2 tablespoons tamari
- 1/2 teaspoon sea salt
- Make a paste of garlic, cilantro and peppercorns using a mortar and pestle or
a food processor.
- Heat oil in 3 quart saucepan; briefly sauté the paste.
- Add coconut milk, (or a combination of coconut milk and water to equal 3 cups
liquid). Stir well.
- 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.