This is a delicious recipe that my friend AM taught me during college time. The first time we cooked it together we had invited some friends from our hometown and we cooked in my dorm kitchen. A nice memory.
We used lots of beans, potatoes and other veggies. I also added a small can of "Green Curry Sauce" from Exotic Food, which contains coconut milk and some veggies, but that is optional and we did not use it the first time we cooked it.
Ingredients:
- 1 tablespoon oil
- 1 tablespoon ginger - minced
- 3-4 chilis - sliced
- 3 cloves garlic - minced
- 1 big onion - cut into chunks
- 4-5 potatoes - cut in cubes
- 1/2 tablesspoon salt
- 3 carrots - sliced
- 1 green bell pepper - cut into cubes
- 3-5 tomatoes - cut into big chunks
- 1 can chickpeas
- 1 can kidney beans
- 2 chicory - cored and sliced
- 1-2 cans of coconut milk
- 1 lemon
- salt, pepper, cayenne pepper, curry
- 1 can "Green Curry Sauce"
- 2 tablespoons cream
- rice
Preparation:
- Heat the oil, add the ginger, chilis and garlic. Fry for 1-2 minutes and keep stirring. Add the onions and fry for another 2 minutes. Add the potatoes and the salt. Stir and fry for about 5 minutes. Be careful that the garlic or onion do not turn black, add a little bit of water if needed. Add the carrots, stir and cook for 5 minutes. Then add enough water so that the potatoes are covered. Let cook for about 5 minutes.
- Add the bell pepper and tomatoes and cook for 5 minutes. Vegetables should still be a little crunchy, not too soft. Add the chickpeas, kidney beans and chicory and cook for 5-10 minutes till all vegetables are soft.
- Now, add the coconut milk, slowly and bring to a boil. If you decide to add a can of Green Thai Curry Sauce, add it as well. Let cook for a minute, squeeze in the juice of half a lemon. Add the spices (salt, pepper, cayenne pepper and curry) to taste. You can also add a little bit of cream, but make sure that it doesn't boil anymore as the cream would seperate.
- Serve as a soup or with rice.
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