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Thursday, November 1, 2012

Random Food Fridays - Chick Pea Curry


Chick Pea Curry was last Sunday's project. I like to go to the farmers' market on Sunday morning and do food prep in the afternoon. It's enjoyable and I have a much better chance of eating a healthy lunch during my work days. Somehow, making a sandwich is just beyond me in the morning. For me, mornings are slow and gentle and, often, not timely. Pre-packed lunches can really save the day.

From left to right -
garlic, sweet potatoes, ginger, turnips, red bell pepper, gypsy peppers, eggplant, shallot, curry powder, coconut milk, chick peas,
diced tomatoes 
Not pictured - Magic (as in magically delicious)


This curry is a hybrid of Indian and Thai curry flavors. I've used a combo of late Summer and early Winter produce. (I guess that would be Fall, technically.) We're getting the last good tomatoes, peppers and eggplants, but sweet potatoes and turnips are now on the scene. I used chick peas and served this with brown basmati rice for a complete protein. I usually use red Thai curry past with coconut milk and diced tomatoes. This time I tried a curry blend I picked up from a vendor at the Auburn Farmers' Market. It turned out delicious!

Like any soup or stew, curry dishes are infinitely variable. Use the veg you like. Use the protein you like. Use the level of spice you like. Eat a healthy lunch every day!

Chick Pea Curry
1 tbsp. coconut oil

1 to 2 cloves of garlic, diced small
1 tsp. fresh grated ginger
1 to 3 tsp. of curry powder (might want to add one at a time)

2 cups peeled and cubed sweet potatoes
1 cup turnips, cubed
1/2 of one red bell pepper, seeded, cored and cubed
2 gypsy peppers, seeded, cored and cubed
1 cup eggplant, cubed
1 large shallot, sliced (or any kind of onion you like, of course)
2 cups cooked chick peas
1 can coconut milk
1 can diced tomatoes
1 tsp. salt (for the curry, not the boiling water)

Cooked brown basmati rice for serving
Cilantro for garnish

In a large soup pot, boil the sweet potatoes and turnips in salted boiling water until just tender - about 5 minutes. Drain.

Dry the same pot and replace over the flame. Reduce heat to medium and add the coconut oil. When the oil has melted, add the garlic, ginger and curry powder. Stir quickly to prevent from scorching. Add the peppers, egg plant and shallots. Stir to coat. Saute for about 5 minutes. Add the remaining ingredients, except for the rice and cilantro. Check the spice level and add more curry powder, if desired. Simmer gently until the veggies are done to your liking. Serve with rice and cilantro.

Make 6 servings

6 comments:

  1. Sound's like a recipe for my kids. Do you use dried chickpeas?

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    1. Yes - but these are pre-cooked. I made a new year's resolution in 2011 to stop buying canned beans and learn how to make them from dry. I haven't bought a can since! This week, I used 2 cups of dried chick peas, which turned into about 5 cups cooked. I made roasted chick peas for a snack, a chick pea salad and this curry. Maybe I should make a post about integrating dried beans into one's diet easily...

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  2. Susan most certainly CAN cook and I am very glad that I found her blog today :). I can see lots of early morning foraging in your archives :)

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    1. Thanks! Enjoy! I'm glad to see your blog too. Even though we are far apart, I bet I can learn from your gardening stories. Even though I live in the produce capitol of the US, I'm still learning how to grow what I can in my little shady patch of backyard. Welcome!

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  3. This looks like a lovely curry. Have a great week.

    PS A big thank you for following Carole's Chatter

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