Saturday, November 28, 2009

A Sweet Vegetarian Curry over Brown Rice

My vegetarian dinner guests came back for more. One had three helpings and I liked it, too. A tasty, sweet, and not very hot curry.  If you like it hotter, add a hot pepper or two.

  • 2 cans chickpeas, drained
  • 1 can  coconut milk
  • 1 cup vegetable broth
  • 1 large, sweet onion, cut in 1/2 inch pieces
  • 1 large parsnip, cut in 1/2 inch pieces
  • 1-3 carrots, cut in 1/2 inch pieces
  • 1 large sweet potato, peeled and cut in 1/2 inch pieces
  • 2 white potatoes, peeled and cut in 1/2 inch pieces
  • 2 bell peppers, 1 green and 1 red, cut in 1/2 inch squares
  • 4-6 cloves garlic, minced
  • 2 Tablespoons olive oil
  • 1 Tablespoon honey
  • 1 Tablespoon garam masala
  • 2 teaspoons cumin
  • salt & pepper to taste
  1. Heat the olive oil over medium heat in a large, deep skillet with a cover.
  2. Sauté the onion until translucent and slightly carmelized (about 10 minutes).
  3. Add the rest of the vegetables, including the garlic, and the vegetable broth.
  4. Cover and steam until the potatoes are easily pierced with a fork (about 20 minutes).
  5. Add the chickpeas, coconut milk, honey, garam masala, cumin, and ground pepper.
  6. Simmer for another 10-15 minutes.
  7. Adjust the taste with the salt.
  8. Serve over brown rice.

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Imprecise & Inexpensive

Two themes predominate in my approach to cooking. 1. Daily cooking of flavorful food need not be a precise art. 2. You can be an adventurous cook on a budget. Cooking and eating should be fun for both cookers and eaters.