Chickpea Curry

I found this delightful recipe on the Internet. Sadly, I lost the link to the original source.

  • 2 garlic cloves
  • 2 tbsp coriander
  • 1 tsp whole black pepper
  • 2 tbsp canola oil
  • 16 fl oz lite coconut milk
  • 1.5 tbsp curry powder
  • 20 Thai bazil leaves
  • 4 tbsp soy sauce
  • 32 oz tofu
  • 16 fl oz chickpeas (a.k.a. garbanzo beans)
  • 3 tomatoes sliced into wedges

In the mortar and pestle, crush the garlic, coriander, and pepper to form a paste. Heat the oil and briefly fry the paste, then add the coconut milk, stirring well. Stir in remaining ingredients in order, then simmer for around 20 minutes until chickpeas are done.

Serve with rice.


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