Meatless Monday - Chickpea Curry

Gaeng Kari Tua or Chickpea Curry is a somewhat unusual Thai dish in that beans are not very common in Thai cooking.   This has been a favorite of our family's since Tazer started eating solid food...

Thai Chickpea Curry

In a mortar, pound out to form a paste
1 clove garlic, coarsely chopped
2 coriander roots, coarsely chopped (we usually substitute some ground coriander)
1/2 tsp whole black peppercorns, ground

Briefly fry paste in pan/wok with
2 Tbs oil

Add, stirring well
1 cup coconut milk

Stir in
1 Tbs curry powder
1 potato (I substitute sweet potato), cut into 1 inch cubes
1 c chickpeas, cooked
2 tomatoes, sliced into wedges
10 sweet basil leaves
2 Tbs light soy sauce
1/2 tsp salt

Bring to boil and simmer until potatoes are cooked.  Serve over brown rice and garnish with cashews.  Enjoy!

Recipe adapted from Vatcharin Bhumichitr's Thai Vegetarian Cooking.



Like Women's Endurance Gear on Facebook