borrowed adapted a recipe from Serious Eats. Delicious, seriously, delicious.
1 tsp cumin
1 tsp coriander
1/2 tsp cinnamon
1/2 tsp nutmeg
2 tsp curry powder
1 TBL Earth Balance or oil
1 small onion, finely minced (about 1 cup)
4 cloves garlic, minced
1 TBL fresh ginger, grated on the medium holes of a box grater
1 small red or green chili, finely chopped (or a jalapeno…)
1 tsp cayenne
1/2 cup cashew nuts
half of a 14-ounce can coconut milk (i.e. 7 oz)
3 cups of cooked chickpeas (or 2 cans, drained and rinsed)
1 bunch (about 3 ounces) flat spinach leaves, trimmed, rinsed, and roughly chopped
1/4 cup fresh juice from 3 to 4 limes
1/2 cup fresh cilantro leaves and tender stems, coarsely chopped
Heat oil/buttera large saucepan over medium-high heat until melted, then add onion, garlic, ginger, and chili. Cook, stirring frequently, and scraping bottom of pan until golden brown and starting to burn in spots, about 10 minutes. Add cayenne, cashews, and half of spice mixture. Cook, stirring constantly until fragrant, about 30 seconds. Add coconut milk and remove from heat. Scrape up any browned bits from bottom of pan. **optional, you can blend this now, but we didn’t.**
Add chickpeas, spinach, and remaining spice mix and cook over low heat, stirring constantly, until vegetables are heated through and spinach is wilted, about 10 minutes. Add salt and lime juice to taste. Stir in cilantro. Serve with rice or naan and garnish with extra lime wedges and cilantro.
Adapted from Malabar “Chicken” Curry. YUM.
We made a roasted beet salad with beet greens (from our CSA), mushrooms, green onions, and a soy yogurt-lime dressing. Double yum!
For the eggplant, we borrowed this recipe, but cooked the eggplants in the curry instead of stuffing them. What can I say? With moving the past week, I’m too lazy to stuff tiny eggplants at 9 PM. Sue me.
For the channa, it’s a pretty simple tomato, onion, cumin seeds, garlic, ginger, curry, and coriander sauce, with some lemon juice to balance the sweetness of the tomato.
Since we had leftover rice in the freezer, the whole meal took less than 45 minutes to make. Of course, we could never get dinner on the table in less than two hours without Stef’s exceptional knife skills.