Recipe#11841

Title: Chickpea Curry

Newsgroups: rec.food.veg.cooking,rec.food.recipes,rec.food.veg 
 From: jsp@hplb.hpl.hp.com (Julie Parker) 
 Subject: VEGAN: Chickpea Curry 
 Message-ID: CLsLIC.CuD@hplb.hpl.hp.com 
 Date: Fri, 25 Feb 1994 18:36:22 GMT 
 Archive-Name: vegan/coconut+curry 

1 garlic clove, coarsely chopped
 2 coriander roots, coarsely chopped
 1/2 tsp whole black peppercorns
 2 tbs oil
 8 fl oz coconut milk
 1 tbs curry powder
 4 oz potato, peeled and cut into 1 inch cubes
 8 fl oz chickpeas (garbanzos) soaked overnight (can use tinned)
 2 tomatoes sliced into wedges
 10 sweet basil leaves
 2 tbs light soy sauce
 1/2 tsp salt
 1 tsp 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.