Monday, July 16, 2012

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.


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2 comments:

  1. Pretty amazing we've been using this recipe for a decade! Still great.

    ReplyDelete
  2. I am obsessed with chickpeas AND curry! I can't wait to try this recipe. I am so excited to try it!!!!! :) YAY!

    ReplyDelete

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