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Chickpea-Broccoli Coconut Curry (recipe)

Chickpea-Broccoli Coconut Curry

Curry! It has been AGES since I made any sort of curry/Indian food. I use to make it all the time. My pantry was stocked with all types of Indian ingredients and spices. Then Reno started eating “real food” and I stopped cooking a lot of foods that I liked to cook because I refuse to cook two dinners, one for us and one for her. Well I wanted a curry the other night. Knowing she wouldn’t eat the curry part of the meal I took out some of the broccoli before I added the curry spice. Unfortunately I forgot to take out some chickpeas for her as well. At least she ate the broccoli. Not pictured above was some seared seitan that I served on the side. Made mostly for Reno to have more protein with her meal but also for us seitan loving parents. This is a quick dinner to make on busy weeknights when you want something warm and comforting. I’m definitely adding it to our somewhat rotation of regular meals.

2 Tablespoons olive oil
1 small-medium onion, small diced
4 cloves of garlic, minced
1 inch piece of ginger, peeled and minced
4 cups of broccoli florets
1 15 oz can chickpeas, drained and rinsed
2 Tablespoons curry powder
1 chicken-less bouillon cube
1 15 oz can coconut milk
salt and pepper to taste

Heat olive oil, over medium-low heat, in a medium-large size saute pan. Add the onions, garlic and ginger and saute until the onions are translucent. Add the broccoli florets and continue cooking 8-10 minutes until the broccoli is cooked through but still has a crunch to it. Now add in the chickpeas, the curry powder and the chicken-less bouillon cube and cook for 3 minutes. Stir in the can of coconut milk. Cook the curry, stirring occasionally, for about 10 more minutes. The coconut milk is thick and will thicken some more as it cooks. If you want you can thin it out with 1/2 cup of water or more if necessary. I personally didn’t thicken mine but I like the thickness. Season with salt and pepper to taste and serve immediately over white rice.

I served ours with a side of seared seitan which isn’t pictured above.

Add comment January 1st, 2012

Pakoras

Indian Pakoras

I’m without my husband this week due to his yearly work trip to Indianapolis. The trip is always “perfectly” timed so that he is away on our anniversary usually, which is today. To celebrate, alone, I decided to make myself a yummy dinner of Indian Pakoras using: carrots, potatoes, onions, spinach, cilantro, chickpea flour and spices..etc… Since our new kitchen isn’t all unpacked yet I didn’t have some tools that I needed so I made them a different way. Which didn’t really work out in the end.

I’ve lost this special shredding blade for my Quisenart. My hand grater in still packed as is my vegetable peeler. So I had to thinly slice everything by hand. Its no biggie, I like doing it and it’s good knife skills practice if I ever to go work in a kitchen again. Unfortunately though for this recipe you need them shredded with the help of a device. You miss the natural liquid from the potatoes that helps with moisture and to bind it all together. I had to add more oil then I like and then fry it in more oil and it turned into an oily mess. I actually couldn’t finish eating it. Which is rare and threw every last bit of it away. So sad.

On a good side though they were more flavorful then they usually are! The perfect amount of spice and my house doesn’t smell like curry.

7 comments April 22nd, 2009