Tag Archives: sweet potatoes

Chickpea & Vegetable Curry

Chickpea & Vegetable Curry
Chickpea & Vegetable Curry

Ok,  veggie folks who may have asked for at least one more crock – that I’m not being a complete carnivorous biped, here you go. Had a head of cauliflower & some other veggies that needed to be used up. So, thought I would look around a bit & see what could be made with the items that I had on hand.

Haven’t been too successful with the veggie dishes so I was a bit worried that this one would go down the same. I was super happy with the end result.

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion chopped
  • 2 peeled & 1/4” sliced carrots
  • 2 tblsp curry powder
  • 1 tblsp peeled & grated fresh ginger
  • 2 garlic cloves, minced
  • 1 serrano chile, seeded and diced
  • 2 14oz cans chickpeas
  • 1 cup frozen cut green beans
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp ground red pepper flakes
  • 1 14oz can diced tomatoes, undrained
  • 1 14oz can vegetable broth
  • 3 cups fresh baby spinach
  • 1 cup light coconut milk
  • 1/4 cup shredded fresh basil leaves
  • 6 lemon wedges for serving

Lets get it going:

Heat oil in skillet over medium heat. Add onion and carrot – cover and cook until tender. Add curry powder, ginger, garlic, and chile (add 1 tblsp of water – mixing curry powder) – cook for a minute or so.
Dump onion mixture into slow cooker.
Stir in chickpeas, salt/pepper, pepper flakes, tomatoes, broth & put the frozen green beans on top.
Cook on HIGH 6 hrs or LOW 3 hrs. (I did the 3 hr method & think this works best so the veggies don’t get too soggy).
Add spinach, basil & coconut milk about 15/30 mins before serving or until spinach wilts.
Serve over couscous & garnish with lemon wedges.

Side dish:

Baked some sweet potato french fries (as you can see in photo – keep an eye on your fries or they’ll turn out a tad crispy!).

As mentioned, this crock turned out pretty darn great – tons of flavor & the cauliflower came out fantastic & wasn’t mushy.

There you have it – a veggie dish done right. I think for veggie crock I’m going to attempt Eggplant Lasagna…

Sweet Taters & Shrimp Smooth Out

I stepped out of my wheelhouse for this one. Not much for sweet potatoes, coconut milk nor much of anything unless it speaks to me. Thought would just go for the main vein & make something different (besides awful veggie dish).

shrimp_curry
curry that dammit

Lets get it on!

1 tblsp olive oil
2 onions
4 cloves garlic
1 tblsp minced ginger root
2 tblsp green curry paste (added a bit more…)
2 sweet taters (used a couple of big ones) – dice them up
1 tblsp fresh lime (you might want to use that stuff from fake lemon, don’t)
1/2 cup coconut milk (used the low calorie stuff)
1 lb cooked shrimp (used the tail on ones – I contemplated getting fresh, but way lazy) – if frozen, allow to thaw in fridge beforhand
1/4 toasted almonds (skipped this cause I forgot to buy)
1/2 cup chopped cilantro – added last

Additional: basamati rice (2-3 cups is good – to get underneath the crock goodness)
of course you need to cook that rice dumbass, need I say more, I didn’t think so.

First, do onions in pan, then add garlic & ginger – trans to crock.

Second, add sweet potatoes to crock – stir that mess up! Set the phasers to 8hr low / 4hr hi (I did hi since we needed to eat lunch during game). Seriously, could this be more of a girly dish for a football game? Hell, no. Real men do the shrimps.

Thirdly, at almost end of cooking period, mix curry paste, mothers milk & lime juice together in small bowl. Add to crock along w/ the shrimps.

Fourthly, put crock on hi setting for a good 30 mins for that crap to mingle.

Tim Curry eat your ass out

End.

Wow, was not at all expecting what came about – don’t like to mix fruit/sweet with my dining experiences, but this was pretty damn good.

Dish it up on top of rice & add some fresh cilantro & if you’re feeling frisky a dollop of greek yogurt. You can add some amazing naan bread too – fat-ass with the carbs and such. Just kidding, you’re skinny.

Crock out, P.