Mama..I love you to India and back.
I hear this from my youngest, numerous times a day. Generally we say moon and back, but who am I to question the kid? Sounds like she's in need of a curry, and fast.
Now I reside in a quaint, seaside town that offers many things, however not among them, ethnic restaurants and delivery. And rumor has it Katy Perry and Russel Brand have arrived, and are set to marry in India this weekend. So in honor of the soon to be newlyweds, and my lack of proper take out, welcome to the first in our new Kiss the Cook series.
Chickpea Curry
1 small onion diced
3-4 large handfuls of fresh baby spinach, torn into small pieces or sliced
1 can chickpeas, drained
1 16 oz can diced tomatos with juices
1 can Coconut Milk
Curry paste (Hot or regular)
Tomato Paste
-Saute onion in a bit of olive oil until translucent. Add in drained chickpeas, tomatos and their juices, coconut milk and stir to combine.
-Depending on your taste preferences, add in 2-3 heaping spoonfuls of curry paste. I like it hot and spicy, so I'd suggest 4 heaping spoonfuls of hot curry paste at a minimum.
-Stir in 2 tablespoons of tomato paste and stir
-Add in spinach, stir, and cover for approximately 5 minutes or until spinach is cooked.
-Serve over rice, with Naan bread, or straight up like I do.
I'm sure purists out there are having heart failure that is not a "real" curry, and some people are wondering what is curry paste and why can't I use curry powder? Well maybe it's not a "real" curry but it's reallyyy good, and that's about all I care about. Curry powder is good, very good, but curry paste adds a richness and depth to the dish, and has made even the scaredy cats I know (Eww..I hate curry!) break down into puddles. By no means is this dish low fat, but it is a great meatless option for the vegetarians out there, and chock full of veggies. Plus with the cold weather arriving, who doesn't want to cozy up to a warm bowl of steamy Chickpea curry, that'll leave you feeling all haute and spicy.
Kiss the cook! xo Kate
Comments