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Christian Vegetarian Association Presents:
Take Heart!
Chickpea Curry (aka The Hippie Curry)
(recipe from a friend)

Serves 4-6
1 clove of garlic
1/2 teaspoon peppercorns
1/2 teaspoon coriander seeds
2 tablespoons oil
1 tablespoon curry powder
2 cups stock (chicken or vegetable)
2 cups sliced potatoes
2 cups sliced carrots
2 cups cauliflower florets
1 14-ounce can chopped tomatoes
1 14-ounce can coconut milk
1 14-ounce can chickpeas
2 tablespoons soy sauce
1 tablespoon vegan fish sauce
1 tablespoon honey (or agave syrup, for a vegan adaptation)
1/4 cup slivered basil leaves, plus small whole leaves for garnish
- In a mortar, grind the garlic, peppercorns and coriander seeds into a paste. (Alternatively, finely chop the garlic with ground versions of the peppercorns and coriander.)
- Heat the oil in a Dutch oven. Fry garlic mixture until fragrant. Add curry powder and fry a little longer to release flavors.
- Add stock, potatoes and carrots and bring to a gentle simmer. After about five minutes, add the cauliflower, tomatoes, coconut milk, chickpeas, soy and vegan fish sauces and honey. Bring to a gentle simmer and continue cooking until the vegetables are done and the sauce has begun to thicken.
- Taste for seasonings and add additional soy sauce or honey as needed. You may want to add more heat via hot chile paste if your curry powder wasn't hot enough.
- Remove from heat and stir in the basil. Serve over rice with the additional basil on top as a garnish.

Your question and comments are welcome

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