Pantry Chickpea Curry?
It's snowing up in here today, and so I want to make dinner with what I've got in the house. Thinking of some kind of chickpea curry thing--I've got chickpeas, curry spices, coconut milk, canned tomatoes, onions, garlic, carrots, chicken broth, and a head of escarole. Any suggestions? Many thanks!
I made the recipe linked in this thread:
a couple of weeks ago, and it was really good. You don't have the curry leaf, but you could probably go with the lemon juice sub or even go without. (BTW, I ended up using somewhere between 6 and 12 leaves, and I now understand the advice that it's pretty flexible!) We had recently stocked up on a wide variety of canned beans, and I used one can each of chickpeas, black-eyed peas, and black beans. It would absorb the escarole, shredded up, just fine. My gut instinct is to leave the carrots out.
I like pairing sweet potato with chickpea and coconut milk in curry. The sweet potato really enhance the broth. I think both nigella lawson and lorna sass did this in their recipes. The former recipe is on chowhound - do a search for it. LS's recipe is even simpler - but you must start out with dried chickpeas. After soaking, you just put garlic, curry powder, chickpeas, coconut milk, sweet potatoes, and some tomatoes together, cook until chickpea is done, then add some cilantro and basil and soy sauce to taste. It's really quick too if you got a pressure cooker. I've already tried LS's recipe and it's great. I will give NL's a try this weekend.
I think you could use all of those things except the carrots, honestly. Saute the onion and garlic in a little butter and oil, add the curry powder and brown to toast a bit.Throw in the chickpeas, tomatoes (drained) and coconut milk, a little chicken broth if necessary to come up about halfway up the side of the chickpeas, bring to a boil and simmer until chickpeas are nearly as tender as you like. Throw in the escarole to braise a bit and serve with rice.
Now I want to make this.