Saturday, May 25, 2013

Chickpea Curry

This dish turned out so good Aaron has requested it in our rotation of meals. We also had some fun and posted pics on our Facebook page having people judge our plating of the dish, by one vote Aaron's won. I'll indicate which was his under the pictures.

Now for the recipe...this came from the book I'm reading and gaining a great deal of insight from: "Main Street Vegan" by Victoria Moran. It was suggested to me by my physical therapist and I'm so glad I took her advice. After each chapter there is a recipe and we've made several including this one.

and now Chickpea Curry
2T. olive or coconut oil
1 tsp ground coriander
1tsp ground cumin
1 1/4 tsp ground turmeric
1/4  tsp ground cloves
1/4 tsp ground cinnamon
1/8 tsp ground cayenne
2 lg. cloves garlic, minced
1 lb. green beans (we didn't have any that night)
1 lb of potatoes, peeled and cubed
2 med. carrots, thinly  sliced
2 C. water or veg broth
1 tsp. salt
1 (20 oz.) can garbanzo beans aka chickpeas, drained (sadly our can was smaller than this, will know better for next time)

Heat the oil in a large pot over med. heat. Add the coriander, cumin, turmeric, cloves, cinnamon, cayenne and garlic and cook for 2 mins. Add the green beans, potatoes, carrots and mix well. Add the water and bring to a boil. Reduce the heat to low, cover and cook for 15 mins. Add the chickpeas and simmer until the liquid reduces by half. Serve over rice and accompany with chutney.

Nice up close picture
It said serves 6 we got 2 dinners and 2 lunch leftovers and have agreed next time we're going to double the recipe for guaranteed more leftovers.

My plating which included the mango chutney I
attempted to go with it.

Aaron's winning plating photo although I still say
he should have lost points for not wiping the plate.
Can you tell we watch too many cooking shows?

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