Chickpea and Cashew Coconut Curry
I love Indian food but I don’t make it as often as I would like as is the case with most of my favorite foods. As always I blame my children and there reluctant taste buds. One night though I didn’t care. I made us an Indian feast for dinner and the kids ate quesadilla’s with a side of what we were having. My rule is they have to at least try it. They did and they didn’t like it.
For the curry I sauteed onions, garlic, ginger, carrots and string beans in oil until almost tender and then added some curry powder and some curry leaves then cooked it for a minute longer. After that I added a can of diced tomatoes, a can of coconut milk, a can of chickpeas that were rinsed and drained plus about 2 cups of raw cashews. Stirred it all up. Seasoned with salt and pepper then let it cook for another 30 minutes on a low simmer until the vegetables were soft. A few minutes before it was done I added some fresh cilantro. If you are a cilantro hater you could sub parsley or just leave it out.
Halfway through the cooking of the curry I had the idea to make some onion fritters. I had no idea what I was doing since I’ve never made them before. I sliced some onions, chopped some cilantro, added some chickpea flour, cumin, salt, pepper and some water. They came out pretty good but not exactly what I was going for. I have better ideas of what to do differently next time. I think the batter needs to be much thinner then mine was. Even with the recipes shortcomings they were a lovely additions to the meal especially after I mixed some orange marmalade with a bit of tamari to use as a chutney inspired topping!
The full meal
Here is the full meal together! Earlier in the day I visited an Indian Grocery and picked up a package of flat bread to heat up and serve along side.
This meal was a lot of work to put together and it created a big mess. It was worth it in the end and I look forward to making it again..especially the fritters!
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.