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ChickPea Curry! Sooo Yummmmy

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ChickPea Curry! Sooo Yummmmy

Postby court » Mon May 18, 2009 1:16 pm

1 can chick peas (or prepared dried ones i am sure would work just as well just cook them before!)
1 can coconut milk (lite) (i actually use carnation stuff with the coconut essence)
coriander powder
curry powder
2 garlic cloves
soy sauce
2 tomatos (diced small)
2 potatos (diced small)
basil leaves
olive oil

Grind garlic, coriander and pepper and saute in oil until fragrant add curry powder to taste (i use 1 1/2 teaspoons).
Add coconut milk and stir through til combined
Add potato (i have used kumera too for low GI) and chick peas. Simmer til getting soft.
Add tomato, basil, a slurp of soy sauce (1 tbspoon) and teaspoon of sugar.

The longer you simmer the better it tastes (i can sometimes simmer for an hour). Add some more liquid if you need... I have added skim milk but i guess you can add water or whatever!

WIth rice or over veges (cauliflower) so yum!
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Re: ChickPea Curry! Sooo Yummmmy

Postby EvilWombatQueen » Mon May 18, 2009 1:19 pm

This is SOOOO getting made in Chez Wombat tonight. Thanks for the recipe!
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Re: ChickPea Curry! Sooo Yummmmy

Postby warriorsgirl » Thu Jun 18, 2009 11:29 am

Not a fan of chickpeas - but definatley sounds good....
Might give it a go :)
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Re: ChickPea Curry! Sooo Yummmmy

Postby onthedecrease » Sat Jul 18, 2009 8:21 pm

how many serves would you get out of this recipe and would it freeze do you think?
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Re: ChickPea Curry! Sooo Yummmmy

Postby Butterfly_Dawn » Tue Sep 08, 2009 11:21 am

I reckon it'd freeze really well. I love chickpeas they are da bomb!!!

I like chickpea patties - mush up the chickpeas, saute some garlic and onion and mix through some spices of your own choice (curry or something similar works well) and season. Add an egg and some grated potato or sweet potato. Recipe says to add about a Tbsp of flour, but I often forget that and it works ok.

Fry in a pan or just quickly brown then bake if you want to avoid too much oil. Goes great with a nice salad. They can be a bit crumbly (consistency varies with the chickpeas I find). I find chilling before you cook helps them hold together better.
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