Thursday, April 3, 2008

Quick Chickpea Curry

Recipe from Jenny:

I think this is probably our most asked-for recipe! Every time we have it at trapeza, everyone raves, and it's so easy.

Chickpea Curry

1 potato, peeled and diced
1 onion, chopped
1 can garbanzo beans
1 can diced tomatoes, undrained
1 can coconut milk
about 2 TBS Patak’s mild curry paste (available at Central Market and often Kroger--paste, not sauce)

In a large pan, saute the potato and onion in the oil until tender. Add garbanzo beans, tomatoes, coconut milk, and curry paste. Simmer together for about 15 minutes. Serve over rice.

Serves 4?

I've also sometimes added 1/2 a head of cauliflower, chopped up, to make a one-dish meal. Just add it with the potato and onion, and then after sauteing a few minutes, pour in 1/4 cup or so of water, cover, and steam until barely done. Uncover and let the water boil away, and continue as above.

If you double/triple/etc. the recipe, drain some of the cans of tomatoes, or else it'll be too soupy.

If you have trouble finding the curry paste, here's a link for it on Amazon:

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