I saw this recipe a few weeks ago in the paper and kept meaning to make it. Then I lost that bit of the paper. Then I looked up the article online, found it, and found out I didn't have half of the right ingredients. I'm much too impatient to go to the shop and buy everything exactly required when I've kind of got the right ingredients in the cupboard so this is my version of that lovely looking chickpea and coconut curry. It's pretty good! We kept the leftovers for quite a long time, ekeing them out with pittas to dip in and now it's all gone. Not for long though, definitely making it again soon, yummers!
See now here, I want to say 'You'll need:' and reel off a list but really, use what you've got. If you've got butterbeans instead of chickpeas, give it a try. And if you've got some cashews rattling around? They'd be pretty good. No turmeric? No problem! chuck something else in!
Ok, so instead of you'll need, let's try I used:
2 onions and 1 shallot (use 3 onions, or 4 shallots, whatevs)
3 garlic cloves, chopped
some sunflower oil
1 chili chopped and deseeded (for normal spice, 2 for super spice)
2 cans chickpeas (drained)
1 1/2 tsp turmeric
2 tsp ground ginger
1 can coconut milk
3 normal sized potatoes, chopped
1 decent bunch of fresh coriander
2 cups of vegetable stock
Chop the onions into bitesize pieces and put in a pan of water to boil until cooked.
Chop the onions or shallots and put them in a splash of the oil over a low-medium heat. Leave them there to sizzle away and go all soft and lovely for about 10 minutes. Once they're done, add the chili and garlic for about 30 seconds. Pour in the vegetable stock and half of the coriander, roughly chopped. Sprinkle on the turmeric and ginger.
Pour in the drained chickpeas and leave to simmer over a medium heat until it's reduced slightly.
By the time it's reduced a bit, the potatoes should be cooked. Drain them and tip into the pan with the rest of the stuff. Add the can of coconut milk at this point and watch as you stir it and it turns into the best yellowy green colour!
Leave it to simmer a bit more, taste it and add more ginger or turmeric to taste. Ladel into a deep bowl and top with fresh coriander. Pitta bread is pretty great for dipping into it.
11 comments:
looks soooo yummy!!!!
i gotta make this
Yum, yum! Thanks for the inspiration! Ours (simmering right now) has a sweet potato, tofu, a carrot, green onions, white onion, 3 cloves of garlic, coconut cream, green Thai curry paste, ginger paste, vegetable stock, and basil leaves!
My version (sans the pretty pictures) is up at Hobbits, Home and Abroad. Thanks again!
Great idea! I have a can of chickpeas just crying out for some attention...
That sounds eally fantastic! I never tried the combination of coconut and chickpeas.
Haha! Its not the observer magazine store cupboard recipe from a couple of weekends ago by any chance? Cos that's what i'm making tonight, but I also couldn't get half the ingredients, so it'll be completely different from the recipe in the paper. I'm adding sugar snap peas. Maybe we should compare notes!
Hope you like it Ashlina!
GREAT JOB Davimack! amazing!!!
DO it T!
Thanks Mihl, it's a really great combo.
Franca it is! it is! Let me know how yours turns out!
Quite tasty!
It's amazing, how often food ideas escape ... but that's what food blogs are for, right?
Mine was more of a soup. Totally delicious, even Dave the boyfriend liked it and he's forever complaining that we're always having soup. I might try and write it up on the blog, although the photo I took looks awful. Soup is just so hard to photograph, I don't know how you manage such fantastic pictures!
davimack, definitely. I basically write this blog for myself so I don't forget how to make things...
Franca, I think the original recipe called for LOADS of fluid didn't it? did you put fresh ginger in? Soups and stews are the HARDEST to photograph!
This sounds wonderful. Three of my favorite ingredients: garbanzo beans, fresh cilantro and coconut milk. Totally making this tonight. Thanks so much! :)
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