Tagged: curry

curried chickpeas with ginger and sweet potato

ImageOnce upon a time, I was fully committed to low-fat coconut milk. It came in a carton, tasted good, and got the job done. I’ll be honest: I was pretty into the fact that it contained a mere fraction of the calories of its canned cousin. But I was living a sham of a life, eating a lie. Because last month, I accidentally brought home a can of regular coconut milk and it BLEW MY MIND.

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Seriously. Even made with lite coconut milk, this chickpea recipe is one of my favorites. But the full-fat coconut milk really puts it over the top. It’s rich, creamy, and the ginger and curry powder give it a tangy kick.

I don’t know about you, but a kick of spice is just what I need these days. It’s March. I’m ready for spring. But it keeps snowing. Not cool, New York. Not cool.

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Curried Chickpeas with Ginger and Sweet Potato

Slightly adapted from Great Vegetarian Cooking Under Pressure by Lorna Sass

  • 1 1/2 cups dried chick-peas, picked over and rinsed, soaked overnight in ample water to cover or speed-soaked*
  • 3 cups coconut milk (preferably full-fat)
  • 1 tablespoon of minced garlic
  • 1 large sweet potato, peel and cut into 1-inch chunks
  • 1 15oz can of diced tomatoes, drained
  • 1 tablespoon curry powder
  • 2 teaspoons fresh ginger, minced
  • salt and pepper to taste

*To speed-soak your chickpeas, use 3 cups of water for the first cup of beans, and 2 cups water for each cup of beans after. Cook for 2 to 3 minutes under high pressure. Turn off the heat and allow the pressure to come down naturally for 15 minutes.

Drain and thoroughly rinse the soaked chickpeas. Combine all ingredients in your pressure cooker** and lock the lid in place. Cook over high heat and bring the curry to high pressure. Cook for 18 minutes, then remove from heat and allow the pressure to come down naturally. (This usually takes about 10 minutes. You can also use the quick release method).

Carefully remove the lid of the pressure cooker, tilting it away from your face as excess steam escapes. The chickpeas should be cooked through. If they’re not, either return the curry to high pressure or simmer until the chickpeas are tender. Serve hot with rice.

** If you don’t have a pressure cooker, I presume you can make this recipe by simmering all the ingredients until the sweet potatoes are soft and the flavors have been fully incorporated. Just be sure to use fully cooked (or canned) chickpeas!

everything-but-the-kitchen-sink curry

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A week or so ago, my roommate’s oldest friend visited. Before she left, she bought us a container of Calcutta Kitchens’ Amrit Coriander & Coconut Simmer Sauce. I’m sad to say it sat in our fridge for over a week until we were forced to use up our leftovers before my roommate left for vacation.

  

She suggested we make curry, and the simmer sauce came to mind. It’s rich and creamy, with just a touch of peppery spice. In short, it’s a delicious shortcut to a satisfying meal.

Simply sautée up whatever vegetables you have on hand, everything but the kitchen sink will do,  — I used onion, mushrooms, cauliflower, snap peas and sweet potato — add a touch of freshly grated ginger, and simmer in the cream sauce for 5-10 minutes. Serve over rice, top with cashews, and BAM, a delicious dinner and an emptier fridge.

Vegetable Curry with Toasted Cashews

ImageJust when you think spring is on the horizon, and March is about to go out like a lamb, it doesn’t. Just when you’re ready to subsist on salads and smoothies, the weather turns, and it’s back to soups and stews.

It’s frustrating. But fortunately, curry is delicious, and this meteorological turn for the worse is the perfect excuse to make it.

This curry is one of my go-to dinners. I can make it without the recipe in front of me, without measuring, and without a premeditated trip to the grocery store. There are only a handful of ingredients, and they’re all foods I generally have at hand.

The prep is simple. The method, simpler. Just boil, saute and simmer.

Toast up some cashews, and you’ve got yourself a spicy, delicious — if inauthentic — Indian meal.

Vegetable Curry with Toasted Cashews

4-6 servings

Adapted from Vegetarian Meals from Good Housekeeping

  • 1 onion, roughly chopped
  • 1-2 cloves garlic, minced
  • 1 head cauliflower, chopped
  • 1 sweet potato, chopped
  • 1 can diced tomatoes
  • 1 cup frozen green peas
  • 1 tablespoon olive oil
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 1/2 teaspoon ginger
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • salt and pepper to taste
  • raw cashews

Place the chopped sweet potato and cauliflower in a pot and cover with water. Bring water to a rolling boil and cook until both vegetables are fork tender. Drain when finished, and reserve 1/3 cup of the cooking water.

While they boil, heat oil in a large saucepan and saute the onion until tender. Add the garlic and spices, and, when they’ve cooked through, the sweet potato and cauliflower. Continue to saute for 5 minutes. Add peas, diced tomato (undrained), and reserved water. Set the curry to simmer for 20-30 minutes.

Just before the curry is ready to serve, toast up a handful of cashews in a small frying pan and sprinkle overtop.