CATEGORIES
INGREDIENTS
- 1 tbsp oil
- 1 onion, diced
- 2 carrots, diced
- 1/2 tbsp garlic, minced
- 1 red pepper, diced
- 1/2 tbsp red curry paste
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 medium potatoe, diced
- 1 yam, diced
- 1 cup chopped cauliflower or chopped green beans
- 1 tbsp sliced ginger
- 1 stalk lemongrass,left in large removable pieces
- 2 kaffir lime leaves
- 1 tbsp fish sauce
- juice and zest of 1 lime
- 1 can coconut milk
- 1 can chickpeas
- stock or water, about 2 cups
- 4 tbsp cilantro
- 1 cup rice, cooked
DIRECTIONS
- Over medium heat, sauté onions, carrots, ginger, cauliflower (or green beans) and red pepper in oil. When soft, add curry paste, garam masala and ground cumin. Add potatoes, yams, ginger and lemongrass and sauté for 5 minutes.
- 2
- Add lime leaves, fish sauce, lime zest and juice, coconut milk and enough stock or water to cover. Simmer until potatoes are tender. Add chickpeas and cook for 10 more minutes. Serve over basmati rice and garnish with cilantro.
