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Gaeng Kari Tua (Chickpea Curry)
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
In a mortar, pound the garlic, coriander roots and peppercorns to
form a paste. Heat the oil and briefly fry the paste, then add the
coconut milk, stirring well. Stir in the remaining ingredients in
order, bring to the boil and simmer until the potatoes and chickpeas
are cooked al dente.
Serve with rice. Can be prepared in advance and reheated.
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