Gaeng Kari Tua Chickpea Curry

Gaeng Kari Tua Chickpea Curry Recipe:

Gaeng Kari Tua (Chickpea 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)
2 tomatoes sliced into wedges
10 sweet basil leaves
2 tbs light soy sauce
1/2 tsp salt
1 tsp sugar

Soak chickpeas overnight or substitute canned.

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 a boil and simmer until the potatoes and
chickpeas are cooked al dente.

Serve with rice.

Note: This can be prepared in advance and reheated.