Recipe - Gaeng Kari Tua (Chickpea Curry)

1 Clove garlic; coarsely
chopped
2 Coriander roots; coarsely
chopped
One half teaspoon Whole black peppercorns
2 tablespoon Oil
8 ounce Coconut milk
1 tablespoon Curry powder
4 ounce Potato; peeled and cut into
1 inch cubes
8 ounce Chickpeas (garbanzos) soaked
overnight (can use tinned)
2 Tomatoes cut or sliced up into wedges
10 Sweet basil leaves
2 tablespoon Light soy sauce
One half teaspoon Salt
1 teaspoon 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.

JSP@HPLB.HPL.HP.COM

(JULIE PARKER)

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