I spent most of my work day today thinking about musical form and rhythm, and researching poetic forms. So when I got home and started writing about this curry recipe, a limerick happened!
There once was a mild chickpea curry.
That I liked to make in a hurry.
With potatoes and rice,
Tomatoes and spice,
It’s so easy there’s nary a worry.
Then, a haiku:
Yellow and satisfying,
Tastes good over rice.
Now I can’t write about this dish– or much else– without it turning into a poem, so I’m going to quit while I’m ahead. I hope that you enjoy this super-easy, mild curry!
Potato Chickpea Curry (serves 4)
3 yukon potatoes, peeled and chopped
1 tablespoon olive oil
2 garlic cloves, minced
1 yellow onion, chopped
3 tomatoes, chopped
1 1/2 cups cooked chickpeas (one can, drained)
1/2 cup skim milk or rice milk
1/2 cup vegetable broth
1 teaspoon curry powder
1 teaspoon dried ground ginger
1 teaspoon cumin
1 teaspoon garam masala
1/4 teaspoon red pepper flakes (optional)
cilantro to garnish
4 cups cooked basmati rice*
Put chopped potatoes in a large pot with a lid and cover with water. Bring water to a boil and cook the potatoes until tender, about 20 minutes. Drain the potatoes and set aside.
Put a tablespoon of olive oil into the pot and saute the garlic and yellow onion over medium heat until they are very soft. Add the cooked potatoes and remaining ingredients and stir. Bring the liquid to a boil, turn the heat down to low, and allow the curry to simmer for 15 minutes before serving over rice. Garnish with cilantro.
*I’m terrible at cooking rice, so I always ask my husband Rami to do it. He found this great instructional video “Perfect Basmati Rice” over at Show Me the Curry, and it’s his new favorite method.