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Coconut chickpea coriander curry (see also: I'm impatient)
 I saw this recipe a few weeks ago in the paper and kept meaning to make it. Then I lost that bit of the paper. Then I looked up the article online, found it, and found out I didn't have half of the right ingredients. I'm much too impatient to go to the shop and buy everything exactly required when I've kind of got the right ingredients in the cupboard so this is my version of that lovely looking chickpea and coconut curry. It's pretty good! We kept the leftovers for quite a long time, ekeing them out with pittas to dip in and now it's all gone. Not for long though, definitely making it again soon, yummers! See now here, I want to say 'You'll need:' and reel off a list but really, use what you've got. If you've got butterbeans instead of chickpeas, give it a try. And if you've got some cashews rattling around? They'd be pretty good. No turmeric? No problem! chuck something else in! Ok, so instead of you'll need, let's try I used: 2 onions and 1 shallot (use 3 onions, or 4 shallots, whatevs) 3 garlic cloves, chopped some sunflower oil 1 chili chopped and deseeded (for normal spice, 2 for super spice) 2 cans chickpeas (drained) 1 1/2 tsp turmeric 2 tsp ground ginger 1 can coconut milk 3 normal sized potatoes, chopped 1 decent bunch of fresh coriander 2 cups of vegetable stock Chop the potatoes into bitesize pieces and put in a pan of water to boil until cooked. Chop the onions or shallots and put them in a splash of the oil over a low-medium heat. Leave them there to sizzle away and go all soft and lovely for about 10 minutes. Once they're done, add the chili and garlic for about 30 seconds. Pour in the vegetable stock and half of the coriander, roughly chopped. Sprinkle on the turmeric and ginger.  Pour in the drained chickpeas and leave to simmer over a medium heat until it's reduced slightly.  By the time it's reduced a bit, the potatoes should be cooked. Drain them and tip into the pan with the rest of the stuff. Add the can of coconut milk at this point and watch as you stir it and it turns into the best yellowy green colour! Leave it to simmer a bit more, taste it and add more ginger or turmeric to taste. Ladel into a deep bowl and top with fresh coriander. Pitta bread is pretty great for dipping into it.   related searches : Coconut
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