INGREDIENTS

INSTRUCTIONS

:          -and rinsed, soaked
:          -overnight in ample water to
:          -cover or speed-soaked
3 c  light coconut milk; (I used
:          -half water to lower
:          -calories and fat)
1 ts minced garlic
3/4 lb sweet potatoes; peeled and
:          -cut into 1-inch chunks
1 c  coarsely chopped fresh or
:          -canned; (drained) plum
:          -tomatoes ( I omitted)
1 tb mild curry powder
1/4 c  minced fresh coriander
1/2 c  minced fresh basil
1 tb tamari soy sauce; (up to 2)
Here is a good recipe using a pressure cooker from Lorna Sass' Cooking
Under Pressure:
Drain and rinse the chickpeas. In the cooker, combine the chickpeas,
coconut milk, garlic, sweet potatoes, tomatoes, curry powder and coriander.
Lock the lid in place. Over high heat, bring to high pressure. Lower the
heat just enough to maintain high pressure and cook for 18 minutes. Allow
the pressure to come down naturally or use a quick-release method. Remove
the lid, tilting it away from you to allow any excess steam to escape. If
the chickpeas are not tender, either return to high pressure for a few more
minutes or replace (but do not lock) the lid and simmer until the chickpeas
are done. Add the basil and soy sauce to taste as you break up the sweet
potatoes and stir to create a thick sauce.
serves 4-6
Posted to EAT-LF Digest by Ilene Goldman <igoldman@sfo.com> on Feb 09, 1998

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