Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 4 large shallots, 4 cloves garlic, 1 inch fresh ginger, 1 inch fresh turmeric, 2 red chilies, 3 candlenuts, 1 teaspoon coriander powder, and 0.5 teaspoon cumin powder in a food processor, blending until a smooth paste forms.

2. 2

   Heat 2 tablespoons of vegetable oil in your clay pot over medium heat, then add the prepared spice paste, stirring frequently for 5 minutes until fragrant.

3. 3

   Add 1 bruised stalk of lemongrass, 1 inch sliced galangal, and 3 kaffir lime leaves to the clay pot, continuing to stir for another 2 minutes until aromatic.

4. 4

   Pour in 2 cups of full-fat coconut milk and 2 cups of cooked chickpeas, bringing the mixture to a gentle simmer.

5. 5

   Stir in 1 tablespoon of tamarind paste (mixed with 2 tablespoons hot water), 1 teaspoon of salt, and 1 teaspoon of palm sugar into the gulai, ensuring all ingredients are well combined.

6. 6

   Cover the clay pot and let the gulai simmer gently over low heat for 45 minutes, stirring occasionally to prevent sticking and allowing the flavors to meld.

7. 7

   Taste and adjust seasoning if necessary before serving the Clay Pot Chickpea Gulai warm with steamed rice.