This dish right here is the answer.
The answer to “What can I make for dinner that’s healthy (because its my New Year’s Resolution)?”
The answer to “What can I make for dinner that’s gluten-free/sugar-free/dairy-free (because its my New Year’s Resolution)”
The answer to “”What can I make for dinner that’s vegetarian/vegan (because its my New Year’s resolution”).
Or if you’re like me, and don’t believe in New Year’s Resolutions, this can be the answer to
“What the @#% is for dinner tonight”.
Curry Me Easy: If the thoughts of curry have you thinking of greasy Indian joints from college or the strong aroma coming your neighbors’ kitchens, please let me bring you back to delicious. This recipe is not overpowering curry; but really more of a warming flavor with touches of sweet, savory and crunchy. Sold yet? Let’s go to the tape.
Chop some veg. I used broccoli, mushrooms, garlic, red pepper and tomatoes. You can use what you’ve got; but please add garlic (and tomato, and mushrooms…)
Toss all this around in 1 tsp of olive in a heated pan. Yes, I said 1 tsp. Because we’re satueing, we really only need a bit of oil (plus the mushrooms and tomatoes release some moisture as well). Sprinkle in some sea salt to help everything cook down as well. Stir in chick peas (or cooked chicken for the carnivores in your life. However, this no longer makes the dish vegan, but you knew that, right?). Sprinkle liberally with Madras curry powder and a pinch of cayenne. Or if you’re not a giant heat wimp, a DASH of cayenne (crazy times). Once the veg, chick peas and curry are warmed through, add the silvered almonds, scallions and raisins (I used golden raisins, but you use whatever you want, I’m flexible like that).
Taste here, and add more salt or heat as needed. Plate over brown rice. Serve with additional almonds or scallions if desired (I personally like a dollop of Greek yogurt to cut the heat (un-vegan alert!).
Curry Me Easy ~ Vegetable Chick Pea Curry
1 c. long-grain brown rice, dry
2 c. vegetable broth
1 tsp olive oil
2 cloves garlic, minced
1 small tomato, chopped
1 small crown of broccoli, chopped
1 red/orange pepper, de-seeded and chopped
6 button mushrooms, sliced
1 can (10 oz) chick peas, rinsed & drained*
1 heaping tablespoon Madras curry powder
1 pinch cayenne pepper
1 tsp. salt
1/4 c. raisins
1/4 c. silvered, raw almonds
2 scallions, chopped, green and white parts
Additional chopped scallions and almonds for serving*
In deep saucepan, combine brown rice and vegetable broth. Bring to a boil, then reduce heat to simmer, allow rice to cook for 45-50 minutes. Do not stir and do not lift lid. I mean it. Rice is done when all the water is absorbed. Patience is a virtue here.
In a large skillet, heat 1 tsp oil. Add garlic, tomato, broccoli, pepper and mushrooms, sprinkle with sea salt and cook until soft, but not browned (about 5-7 minutes). Add chick peas and stir to combine. Stir in curry powder and cayenne. Toss together until warmed through. Stir in raisins, almonds and scallions, taste here and add more heat/curry/salt if desired. Serve over brown rice. Serves 4 as a small entrée. Serve alongside a big heaping dish of chili-spiced green beans or lightly fried cauliflower to round out the meal.
*Feel free to un-vegan this dish:
– Use cooked chicken, pork or any other protein you’ve got handy in place of chick peas.
– Add a dollop of yogurt or sour cream when serving.