Wednesday, September 10, 2008

chickpea-potato-tomato curry of deliciousness!

with the Unplug Initiative in mind we wanted to use up some leftover chick peas we had from last week's hummus. with plenty of tomatoes from the farmer's market and some potatoes on hand i searched around for a recipe using all three and found this awesome recipe. we modified it slightly to what we had on hand and the end result - damn delicious! and super easy, too! i love any meal that requires less dishes! we made some chapati bread to enjoy this curry with, too. dan & i are thinking that toasting the spices made this dish super stellar - so we're going to have to remember that for our next curry. mmmmmmmmmmmmmmmmmm!

1 tbsp curry powder
1 tsp garam masala
1 tbsp peanut oil
1 tbsp tomato paste
2 cloves garlic, minced
1/2 serrano pepper, seeded and minced
1 large yellow onion, diced
3 small russet potatoes, diced
1 cup peas
2 cups cooked chick peas
2 large tomatoes, diced & pulsed slightly in a food processor or blender
1/4 cup coconut milk (or rice milk)
a pinch (or two) of sea salt
1/2 cup water

what you'll need:
- small skillet
- large skillet + lid
- food processor, or blender

what'cha gotta do:
heat up 1 tbsp peanut oil in the large skillet on medium-high heat. saute the onions and potatoes until the onions are browned and the potatoes start browning up as well - this takes about 8-10 minutes. while your potatoes & onions are cooking - place the spices in the small skillet (a "dry skillet" - meaning "not oiled") and heat to medium-high. stir spices constantly until they become really fragrant and begin to darken just a tad. remove the spices from the skillet and set aside. once your potatoes and onions and browned up a good bit clear an area in the middle of the skillet and add in the tomato paste, minced serrano pepper, and minced garlic. stir for a few seconds and then incorporate this mix into the potatoes and onions that you pushed to the edges on the skillet. saute for 1 more minute, add in chick peas and saute for another minute. add slightly pulsed tomatoes, sea salt (if you like), & water - stir well. cover the skillet, reduce heat to medium, and cook for 15 minutes, stirring occasionally. uncover, add in coconut milk & peas - cover and cook for about 3 minutes. remove from heat. spoon over some rice and serve with some indian bread if you like - and ENJOY!

p.s. - this recipe makes for 4 medium sized servings (it's a really filling dish, too!).

p.p.s - the leftovers for this curry are sooooooooooo good! i think we're convinced it's because they flavors had more time to get to know each other overnight! yay!


bittersweetblog said...

I almost never have leftover chickpeas because I just can't leave them alone (love those things!) but I'll have to keep some more on hand... This sounds delicious!

Sal said...

yummy! I love a good curry and chickpeas are just perfect for curries.

I agree, leftovers are always amazing the next day once the flavours have mingled! That's why I think curry is a great dish if you've got people coming round for dinner, you can make it the night before or in the morning and just reheat it and cook some rice when your guests arrive.

Jennifer (of Veg*n Cooking) said...

This sounds fantastic. I am going to have to break down and try a curry. We even have curry powder on hand, I've just been too chicken to try it since!

Here's to using up what you got!

Marni said...

You had me at chickpea.

'Course add curry on top of that and this one's definitely going into my curry collection. Sounds fantastic! :) Can't wait to give it a go.

allularpunk said...

love curry! this recipe looks very yummm :)

shellyfish said...

This sounds & looks so great! I love curries - and this sort of dish is just so good (so are leftovers if, well, there are any!)

jennycestcake said...

Very cool! I've never thought about searching for recipes based on the ingredients I have on hand. I'll have to remember that next time I have ingredients that I just can't figure out what to do with! Smart thinking, Jessy!

River said...

Great looking dish! I've never had chapati bread but it looks really good and easy to make!

pinkhairedcyn said...

Oh yum, that looks delicious! Curry is so delicious, and I rarely make it because for some reason I find indian-style spices intimidating.

Destiny's Vegan Kitchen said...

Comfort food to the max!

selina said...

that looks marvelous. i have pretty much everything to make that too!

natalia said...

Thanks for this wonderful recipe !!