Tag Archives: Curry

Poetic Potato and Chickpea Curry

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:

Potato curry,
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.

This post is sponsored by Greenling Organic Delivery and appears on their blog, “Eating Out of the Local Box.”

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Mustard Green and Lentil Sprout Curry

I consider this dish a personal victory over two of my produce nemeses: mustard greens and lentil sprouts. I know that both of these vegetables are perfectly lovely and nutritious, but they gave me fits before I finally tamed them in this dish. Mustard greens and lentil sprouts are not inherently tricky to cook, I just didn’t grow up eating them and I didn’t have a clue about what do with them when I first got them in the Local Box.

However, the nutritional promise of these two ingredients has kept me trying to include them in our diet. Mustard greens have anti-inflammatory properties and tons of B vitamins– great for dealing with stress– and lentil sprouts have plenty of fiber. Over the past year of trial and error I’ve learned a few tricks for cooking these ingredients, and with tonight’s curry success, I feel confident sharing them. For mustard greens:

  • Wash mustard greens really well before and after chopping to get rid of any grit. We use a salad spinner.
  • Use recipes with bold flavors, like curries, to complement the strong flavor of the mustard greens.
  • Chop the leaves in fine pieces before cooking them.
  • Plan to cook mustard greens about twice as long as you would a milder winter green like spinach. This knocks out any toughness, even in the stems, and improves the final texture of the greens.

For lentil sprouts, I don’t have any preparation tips since most recipes call for the whole lentils in salad. Just wash ’em and go! I like sprout salads okay but my favorite way to eat lentil sprouts is to sneak them into spicy stews like this curry. They become very tender as they cook and fade into the background texture of the dish.

This particular curry came about after I experimented with several different recipes from around the internet: Jugalbandi’s Sprout Curry, Allrecipes’ Curried Mustard Greens, and Matthew Card’s Chickpea Dal.  The final dish is a hybrid of all these, and it comes together in just about half an hour in the kitchen. I originally planned to add a full can of chickpeas to this recipe and decided against it when I ran out of room in my pot.  However, they would have been a welcome addition (along with some extra liquid) if I had needed to stretch the recipe for  an unexpected dinner guest.

Mustard Green & Lentil Sprout Curry (serves 4)
2 tablespoons olive oil
1 yellow onion, diced
2 cloves garlic, minced
1 jalapeno pepper, seeded and diced
1 bunch mustard green leaves, stems removed, chopped fine
1.5 cups lentil sprouts
15 oz. can stewed tomatoes
6 oz. can tomato paste
6 oz. water
3 teaspoons curry powder
1 teaspoon cumin
1 teaspoon fresh grated ginger
1/2 teaspoon turmeric
3/4 cup light coconut milk
Chopped cilantro or parsley for garnish

In a large, lidded skillet, heat olive oil over medium heat.  Add chopped onions, minced garlic and diced jalapeno and cook, stirring occasionally, until onions are translucent, about 5 minutes.  Add remaining ingredients to the pot, except coconut milk and garnishes.  Stirring constantly, cook until liquid comes to a boil. Reduce heat to medium low, cover and simmer for 15 minutes.  At the end of cooking, stir in coconut milk.  Garnish curry with fresh cilantro or parsley and serve with rice, naan, or pita.

Click here for a printable copy of this recipe.

This post is sponsored by Greenling Organic Delivery and also appears on their blog, “Eating Out of the Local Box.”