Wow, it's been quite a while since I've posted anything! I've been busy with work, couchsurfers, and an island vacation! I will write about all of my adventures soon. Meeting so many new people traveling the world has had a drastic influence on my potential plans for after service. All will be revealed in due time =].
For now, however, I leave you with a delicious chickpea curry recipe. I haven't cooked anything new in a while but I've been inspired to cook more, cook healthier, and get my personal life on track. Let's hope the motivation stays with me and I'm able to reach my goals!
Recipe
Adapted from Allrecipes.com
I took this recipe and made a few changes and additions and it turned out even better (in my opinion). I almost used coconut milk instead, but then realized I didn't have any. Ni modo, it still tasted great!
Ingredients
3 Medium potatoes, peeled and cubed
2 Tablespoons vegetable oil
1 Medium yellow onion, diced
2 Teaspoons garlic, minced
1 Teaspoon ginger, minced
Curry powder*
Garam masala* (If you don't have garam masala, just use the spices in the link. That's what I ended up doing.)
Cumin*
Salt*
Cayenne pepper*
2 Medium tomatoes, cubed and crushed
1/2 Cup cream or milk
1 (12 ounce) Can chickpeas, drained and rinsed
Juice of 1 small lime
4 Tablespoons chopped cilantro
Sliced almonds for garnish
*All spices to taste
- Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender. Drain, and set aside.
- Warm oil in a skillet over medium heat. Stir in onion, garlic, and ginger and cook until the onions are soft and translucent.
- Stir in curry powder, garam masala, cumin, salt, and cayenne pepper. Cook for 1 or 2 minutes, stirring.
- Add in crushed tomatoes, cream or milk (I used whole milk), chickpeas, and potatoes and mix well.
- Toss in lime juice, 3 tablespoons cilantro, and some almonds. Simmer 5 minutes.
- Once it's done, feel free to add some fresh cilantro and almonds on top and serve with brown rice!
