Gaeng Kari Tua (Chickpea Curry)
| Yield: | 4 Servings |
| Categories: | Vegetables |
| 1 | Clove garlic; coarsely chopped | |
| 2 | Coriander roots; coarsely chopped | |
| 1/2 | ts | Whole black peppercorns |
| 2 | tb | Oil |
| 8 | oz | Coconut milk |
| 1 | tb | Curry powder |
| 4 | oz | Potato; peeled and cut into 1 inch cubes |
| 8 | oz | Chickpeas (garbanzos) soaked overnight (can use tinned) |
| 2 | Tomatoes sliced into wedges | |
| 10 | Sweet basil leaves | |
| 2 | tb | Light soy sauce |
| 1/2 | ts | Salt |
| 1 | ts | Sugar |
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