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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the chickpeas overnight or use the "quick soak" method (boil the chickpeas 2 minutes, then soak for 2 hours). | 2. Drain and rinse the chickpeas. In the pressure cooker, combine the chickpeas, coconut milk, garlic, sweet potatoes, tomatoes, curry powder, curry paste, ginger, and coriander. | 3. Lock the lid in place. Over high heat, bring to high pressure and cook for 18 minutes. Allow the pressure to come down naturally. If the chickpeas are not tender, either return to high pressure for a few more minutes or replace but not lock the lid and simmer until the chickpeas are done. | 4. Add the basil, prunes, and soy sauce (if desired) to taste as you break up the sweet potatoes and stir to create a thick sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chickpea	1	package		-	-	-	-
coconut milk	3	cups	low fat	1656.0	39.888000000000005	16.488	171.648
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
potato	3/4		peeled cut sweet	-	-	-	-
plum tomato	1	cup	chopped	-	-	-	-
curry powder	1	tablespoon		20.475	3.5173	0.9003	0.8826
curry paste	1	tablespoon		-	-	-	-
ginger	1	teaspoon	grated	6.03	1.2892	0.1616	0.0763
coriander	1/4	cup	minced	0.92	0.1468	0.0852	0.0208
basil	1/2	cup	minced	2.76	0.318	0.37799999999999995	0.0768
prune	20		chopped	4914.0	1301.04	40.716	9.36
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.