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…

Chicken Curry

chickenCurry1

Chicken Curry w/ Yogurt

Hello, since it is football season – I’ll starting adding the crocks a bit more regularly – which I’m ready for I guess – just don’t want the summer to be over with is all.

Moving on to the newest crock. Love curry / Indian dishes, just rarely do them – not sure if out of hassle or just don’t think of it very often!

Lets get to it:

  • 2 lbs boneless skinless chicken thighs (about 10)
  • 1 medium onion, peeled and chopped
  • 1 sm can tomato paste
  • 4 garlic cloves, chopped
  • 2 tablespoons curry powder (can use more as needed)
  • 1 tablespoon ginger, grated
  • 1 teaspoon ground cumin
  • 3/4 cup water
  • 1/2 cup Greek yogurt, plain whole-milk
  • 4 green onions sliced
  • salt / pepper to taste

This was pretty darn easy to throw together:

Mix the tomato paste, garlic, curry powder, ginger, cumin, and water together.
Add onion and stir to combine sauce.
Place the chicken on top and shake on some salt & pepper.
Cover and cook until the chicken is tender (8 hr LOW or 4 hr HI).
15 mins before dishing out, add the yogurt and a bit more salt to the chicken and stir to combine.
Serve over basmati rice & side dish of saag paneer (spinach w/ cheese).

Chicken Curry Close Up

Chicken Curry Close Up

The chicken & sauce turned out pretty good, although this needed to WAY spicer. When I think of most India foods – I think spicy burning both in & out. The chicken was super tender that is for sure.

Two items – that bummed me out:

1. Thought I had basmati rice, alas did not – this is kind of a “need to have with” type of item – so, used another type of rice, nope.

2. Forgot to put the green onions over the top of the dish! Dammit, I keep forgetting the small things.

Anyway, not too darn bad & I’d like to try this one again as I do believe I can do it justice & get it spicier!