Main Dish

Chickpea Curry

From 'Thai Vegetarian Cooking' by Vatcharin Bhumichitr
This is an unusual dish as beans are not very common in Thai cookery. This particular curry was found on a visit to the country Temple - Wat Pratom Asoke the center of the forest monastery near the country town of Nakhon Pathom, west of Bangkok.


  • 1 garlic clove, coursely chopped
  • 2 coriander roots, coursely chopped
  • 1/2 tsp whole black peppercorns
  • 2 tbsp oil
  • 1cup coconut milk
  • 1 tbsp curry powder
  • 1 potato, peeled and cut into 1 inch cubes
  • 1 cup chickpeas, soaked overnight
  • 2 tomatoes sliced into wedges
  • 10 basil leaves
  • 2 tbsp light soy sauce
  • 1/2 tsp salt
  • 1 tsp sugar


    In a mortar, pound the garlic, coriander roots and peppercorns to form a paste. Heat the oil and briefly fry the paste, then add the coconut milk,stirring well. Stir in the remaining ingredients in order, bring to the boil and simmer until he potatoes and chickpeas are cooked al dente.
Entered by
Aaron Donsbach
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