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.
Ingredients
1 restaurant size can of chick peas (6lb can - 3.1kg, industrial size, maybe 10 cups?), 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
Directions
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
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