edible adventures from the centre of the universe

13 December 2006

Curry equals Yum!

Apologies for the lack of updates. Between starting a new job and getting ready for Christmas, I haven't had time for much of anything. I have had a little time to cook, however, and I recently whipped up a yummy coconut curry chickpea stew that I'd like to share. This recipe is super easy, and you can substitute the vegetables at will. Use a good-quality curry powder (I bought mine in Little India) to achieve optimal flavour.

Chickpea Stew in Golden Coconut Curry Sauce
1 tbsp olive oil
1 cup finely chopped onion
4 cloves garlic, minced
2 tsp ground coriander
1 tsp ground cumin
1 tbsp curry powder
1 tbsp tamari or soy sauce
juice of 1/2 lime
1 potato, peeled and diced into bite-sized cubes
1/2 red bell pepper, seeded and chopped
14 oz can "lite" coconut milk
1 cup water
15 oz can chickpeas, drained and rinsed
1 bunch spinach, stemmed and coarsely chopped
2 tbsp minced fresh cilantro
2 jalapenos, minced, or to taste (remove the seeds and membranes for less heat)
salt and freshly ground pepper to taste
1 avocado, diced

1. Heat the oil in a large pot over medium heat. Add the onion and a pinch of salt, and saute for 5 minutes. Add the garlic and cook just until the garlic starts to turn golden-brown.
2. Add the coriander, cumin, and curry. Stir for 30 seconds. Add the potato and bell pepper, and continue to cook (stirring occasionally) for 3 minutes.
3. Add the coconut milk, water, soy sauce, chickpeas, and spinach to the pot. Bring the mixture to a boil, and then reduce the heat to low. Cover and simmer until the potato is tender, about 8 minutes.
4. Stir in the cilantro, jalapeno, and lime juice. Cover and simmer for 5 minutes more to blend flavours. Season to taste.
5. Serve on top of freshly steamed basmati rice. Top each serving with some avocado chunks and a wedge of lime. Dig in!

serves 4

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