So many people wanted this recipe after Liz & Jake's wedding, I thought I would share it here to make it easy.
I took the basic recipe from ABC's page here.
But changed it to our tastes.
MOST important, use FRESH spices!
I have finally found a wonderful yellow curry and won't use bad curry EVER again. It makes all the difference.
I added Thai red curry paste to the recipe also, and we love it.
Here's the recipe!
Click here for printable version.
Chickpea Coconut Curry
I cook the whole recipe in my wok.
2 large cloves garlic, pressed, saute in olive oil
2 cans chickpeas, rinsed
1 can diced tomatoes
2 parboiled potatoes, cubed (I used peeled baked potatoes)
3 cups baby spinach
1 can coconut milk
1 tsp Thai red curry paste
3 tsp yellow curry powder
1 ¼ tsp tumeric
⅛ tsp ground cloves
½ tsp cumin
1 ¼ tsp salt
stir all together, bring to boil, simmer, stirring to help combine 20-30 minutes.
If you use dairy, some greek yogurt goes very nicely with this dish!