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Nov. 28th, 2021 09:48 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Chickpea and Potato Curry.
2 Tbsp veg oil
1 red onion, halved and sliced
1 fresh chile, seeded and minced
2 cloves garlic, minced (Ha! I used... more.)
1 Tbsp minced fresh ginger
1 Tbsp garam masala
1 tsp cumin
1 tsp smoked paprika
1/2 tsp salt
1 1/2 cups vegetable broth (I used house-made chicken)
2 15-oz cans chickpeas, drained and rinsed
1 lb firm potatoes, 1" cubes
1/2 cup coconut milk or yogurt (I used house-made yogurt)
2 cups loosely packed baby spinach leaves
1 Tbsp fresh lemon juice
Warm the oil in a skillet. Add the onion and cook until softened. Add the chile, garlic, and ginger; cook, stirring, for 1 minute longer. Stir in the spices for a few seconds until fragrant. Remove from the heat and deglaze with the broth.
Pour the liquid mixture into a CultPot. Add the chickpeas, potatoes, and coconut milk or yogurt. Stir until uniform and close the lid. Cook on high pressure for 7 minutes.
Release the pressure, open the pot, and stir in the spinach and lemon juice. Set the lid askew and leave for 5 minutes to wilt the spinach and blend the flavors. Stir again before serving.
What worked: This was fine. We had it over brown rice, turning it from a stew to a curry on rice. The spinach saved it from being uniformly beige. So, so beige. Since we're not vegan, I was good with using yogurt (especially since I made some the previous weekend).
What didn't: It probably would have been better without the rice, but that's not the recipe's fault.
Will I make it again? Quite possibly.
2 Tbsp veg oil
1 red onion, halved and sliced
1 fresh chile, seeded and minced
2 cloves garlic, minced (Ha! I used... more.)
1 Tbsp minced fresh ginger
1 Tbsp garam masala
1 tsp cumin
1 tsp smoked paprika
1/2 tsp salt
1 1/2 cups vegetable broth (I used house-made chicken)
2 15-oz cans chickpeas, drained and rinsed
1 lb firm potatoes, 1" cubes
1/2 cup coconut milk or yogurt (I used house-made yogurt)
2 cups loosely packed baby spinach leaves
1 Tbsp fresh lemon juice
Warm the oil in a skillet. Add the onion and cook until softened. Add the chile, garlic, and ginger; cook, stirring, for 1 minute longer. Stir in the spices for a few seconds until fragrant. Remove from the heat and deglaze with the broth.
Pour the liquid mixture into a CultPot. Add the chickpeas, potatoes, and coconut milk or yogurt. Stir until uniform and close the lid. Cook on high pressure for 7 minutes.
Release the pressure, open the pot, and stir in the spinach and lemon juice. Set the lid askew and leave for 5 minutes to wilt the spinach and blend the flavors. Stir again before serving.
What worked: This was fine. We had it over brown rice, turning it from a stew to a curry on rice. The spinach saved it from being uniformly beige. So, so beige. Since we're not vegan, I was good with using yogurt (especially since I made some the previous weekend).
What didn't: It probably would have been better without the rice, but that's not the recipe's fault.
Will I make it again? Quite possibly.
