Gaeng Kari Tua Chickpea Curry – beans – Hope you will like this one also, it is one of the best beans. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Most restaurants nowadays have vegetarian options available right on the menu. If not, ask your server if there is something that can be made for you. If you are at a more upscale restaurant, the chef will most likely be willing to whip up something for you, as it shows their talents and feeds their ego.
Ingredients (use vegan versions):
- 1 garlic clove, coarsely chopped
- 2 coriander roots, coarsely chopped
- 1/2 teaspoon whole black pepper
- 2 tablespoon oil
- 8 fl oz coconut milk
- 1 tablespoon 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 bazil leaves
- 2 tablespoon light soy sauce
- 1/2 teaspoon salt
- 1 teaspoon vegan sugar
Directions:
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.
Serves:
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