| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
|
Clove garlic, coarsely |
|
|
chopped |
| 2 |
|
Coriander roots, coarsely |
|
|
chopped |
| 1/2 |
t |
Whole black peppercorns |
| 2 |
T |
Oil |
| 8 |
oz |
Coconut milk |
| 1 |
T |
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 |
T |
Light soy sauce |
| 1/2 |
t |
Salt |
| 1 |
t |
Sugar |
INSTRUCTIONS
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) REC.FOOD.RECIPES From
rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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