Easy Chickpea Curry for a Crowd
This recipe is wonderful and freezes really well! Great if you want to feed a crowd of people without too much fuss, time, or money. I make this and freeze it for lunches.
- 1 (6 lb.) restaurant size can of chickpeas, undrained
- 1 large sweet potato, peeled and cubed small (you can use regular large potato if you wish)
- 2 cans of coconut milk
- 1/2- 2/3 cup of Madras curry paste (or any other curry paste), the amount will depend on what paste you use, so start out with a bit then add more if you need it. (don't use powder though)
- 1 bunch of fresh coriander (cilantro) or 1/2 to 1 Tbsp. dried
In a large pot, add all ingredients, and stir. Bring to boil, then simmer for at least 30-40 minutes with the lid off to let some of the liquid evaporate. Turn heat off, cover, and let sit overnight or for a few hours. The sauce will get thicker as it cools. Store in containers or serve on a bed of rice. Add salt and pepper to taste if desired. Serves 10-12
By Lisa from Halifax
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