Vegetable Chickpea Curry
In attempts to eat sans meat for weeknight dinners, we’ve really come to appreciate non-American cuisines. Almost any other country/region’s cuisine can easily be made deliciously vegetarian. This meal was one we made on a non-vegetarian night, but the leftovers from the veggie curry made a vegetarian-friendly dinner a couple nights later.
Vegetable Chickpea Curry
This recipe comes mostly courtesy of Cooking Light (I halved the recipe to fit in our smaller crock pot and mistakenly forgot to halve the liquid portion…solved this with some creative straining and re-seasoning).
- Sauté onion and carrot in olive oil for a few minutes until tender. Add seasonings (curry powder through serrano) and cook for another minute.
- Toss all of this into the crock pot, add everything else, through the broth.
- Cook on low for 10-11 hours (Cooking Light says High for 6 hours, but I had more time to work with).
- Add spinach and coconut milk and heat until spinach wilts. This can sit and stew on Warm for a while until you’re ready to eat.
We used some chicken breast and a jar of Tikka Masala sauce from Whole Foods to go with this. Plus some basmati rice and whole wheat naan.
This was really satisfying as a whole meal, and the curry was much more enjoyable as leftovers. The flavors build up and the vegetables really absorb the curry to make a delicious dinner all on its own.
This entry was posted on Sunday, February 7th, 2010 at 3:25 pm and is filed under Life, Non-meat, Yum. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
6:25 pm on February 7th, 2010
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