Coconut Chickpea Curry
Makes: 10 servings
Chickpeas and potatoes cooked with aromatic spices in a coconut and tomato sauce.
Ingredients:
- 2 ½ cups dried chickpeas (or 5 cups cooked)
- 2 ½ cups potato, diced and par boiled (cook for 5 minutes in boiling water)
- 2 onions, roughly chopped
- 4 cloves garlic, roughly chopped
- 2 tsp fresh ginger, grated
- 1 can (400mL) tomatoes
- 1 can coconut milk
- 2 cups frozen green peas, thawed
- 3 tsp coriander powder
- 3 tsp cumin powder
- 3 tsp curry powder
- 1 tsp turmeric
- ¼ tsp ground cinnamon
- ⅛ tsp ground cloves
- ¼ to ½ tsp or more chili powder or cayenne (to taste)
- 2-3 tsp salt (to taste)
- Basmati or jasmine rice (about ⅓ cup uncooked rice per person)
Instructions:
- To prepare dry chickpeas: Soak dry chickpeas overnight in a large bowl of water. Drain and rinse. Put chickpeas in large pot with plenty of cold water. Bring to a boil then reduce heat to a very slow simmer. Simmer for 2 hours or until very soft. Drain.
- This recipe can be cooked in an oven or a slow cooker. If using oven, preheat oven to 375°F.
- In a food processor, puree the onion, garlic, tomato, spices and coconut milk.
- Put potatoes and chickpeas in a baking dish or slow cooker. Pour pureed spice mixture over potatoes and chickpeas. Cook:
- In an oven: Cook, stirring occasionally, for about 1 hour or until potatoes are very soft. Stir in green peas. Turn oven off. Put dish back in oven to keep warm until ready to serve.
- In a slow cooker: Cook on low for 4-6 hours or until potatoes are very soft. Stir in green peas. Change to keep warm setting until ready to serve.
- Taste and adjust spices as desired.
- Prepare rice according to directions on package.
- Serve curry over rice.
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