Ingredients:
5 medium potatoes (peeled and diced)
1 can boiled chick pea
1 red onion (chopped)
1 clove garlic (minced)
3 green chilli (sliced)
1 teaspoon each of mustard seed, curry powder and tumeric powder
1 cup water
Coconut cream
2 tablespoon olive oil
Pinch of salt
Method:
1. Heat oil in frying pan. Add mustard seeds and fry until they pop.
2. Add onion and garlic and fry till fragrant. Add curry powder and tumeric powder.
3. Fry potato until they are coated with powder. Then pour in 1 cup water and let potato boil until soft.
4. Add chickpea, coconut cream and chilli, simmer for another 20 minutes.
5. Season to taste.
Curries make good picnic food because they taste good even when they've turned cold. For that reason, I made mee goreng (below) too.
We had a most relaxing time by the beach, eating and chatting till the sky turned dark.
Thanks to the National Day Rehearsal, we managed to watch the army practising their manoeuvres above our heads.
And of course, we posed for photos too.
5 comments:
Hi Ting, I remember you teaching me how to boil chickpeas.. but I forgot.. I'm craving for chickpeas re.. so do you mind sharing? :)
Hi OKC. This time I bought the canned ones for $1.70 at Mustafa. A huge can!
If you wish to cook using dried ones, you've got to soak the peas overnight. When the water gets foamy, change the water. The peas will expand to twice the size the next day.
Put the peas in fresh water and boil for an hour or two. Do not add salt until the beans are soft. Some people add a teaspoon of baking soda (sodium bicarbonate) while boiling to make the beans softer.
When beans are ready, season with salt or use them to make a curry.
Thanks dear! :)
Hmmm this recipe looks so delicious and nice and i think that fits perfect with my taste and in my opinion is a very easy recipe, so i think i will try it. Thanks for sharing.
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