Not even two weeks ago we were getting warm, sunny, beautiful weather. For the past week though- cold and rainy. What more do you want on cold, rainy days than to cozy up in a fluffy blanket with a warm bowl of something delicious? And a book, of course. In my endeavor to make something hot and yummy, I rummaged through the cupboards to see what I could whip up.
Coconut milk? Check!
And so it began- my experiment with making anything curried. Now I’m certainly no expert, and this is relatively mild in comparison to the curries I’ve tried that are made by others who actually know what they’re doing, but it’s still delicious and hit the spot for me on a chilly day.
- 1 green bell pepper, diced or julienned
- about a 1/2 dry pint of white button or baby bella mushrooms, sliced
- 1 medium yellow onion, diced
- a big handful of baby or 2 regular sized carrots, diced
- 1 tbsp minced garlic, or about 2 cloves
- 1 13.5 oz can or about 1.5-2 cups of chickpeas (if you’re using bagged, make sure to soak and blanche them first!)
- 1/2 of a 13.5 can of coconut milk (shake if you’re using full fat, or skim the cream off before shaking, whatever you desire)
- 2 tbsp curry powder (I prefer without ginger, and I used a Jamaican style)
- 1/2 tsp sea salt
- 1 tbsp coconut oil
- and the secret ingredient- a pinch (less than a 1/4 tsp) of cinnamon!
- optional- a few shakes of red pepper flakes or hot chili powder to your taste
First things first, you might want to make a big ol’ pot of basmati rice. If you’re doing this, start it before you start making the chickpeas so they’ll finish at the same time.
For the chickpeas, start by heating up a 12″ saute pan or any relatively shallow pot. Heat up the pan over medium high heat and add your coconut oil and salt. Once you hear the salt begin to sizzle, add all of your veggies, chickpeas, and your garlic. Saute them until the edges of the onions just begin to go translucent. If your onions are browning, turn the heat down a little- we don’t want any caramel action in here. Once your onions begin to go translucent, add your coconut milk, curry powder, cinnamon, and chili or red pepper flakes. Stir it all together and let it simmer until the liquid reduces to half.
Serve over basmati rice with whatever veggies your heart desires.