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.

Follow WomensEndurance on Twitter
Like Women's Endurance Gear on Facebook


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

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


Have you tried this gear? Something similar you like better? Something I should try? Let me know by leaving a comment!

Related Posts Plugin for WordPress, Blogger...