All Roads Lead to the Kitchen: Vegetable Curry

I sure am getting my ~~money's~~ rental time's worth of How to Cook Everything Vegetarian! My copy is coming due in a day or so at the library and I don't want to give it back. Another one for the purchase pile. The other night I was looking for something to make with things I already had in the pantry/fridge (yup, one of those days again). I'm always so excited when I find something that we love and file away in our mental checklist of things to make again. This dish contains chickpeas and rice, which together make a complete protein...and with the addition of coconut milk and curry powder, they had so much addicting flavor! I used brown rice, which essentially doubled the cooking time but that's okay...and I threw in some fried tofu, one of my current favorite things!

Curried Rice with Chickpeas
from How to Cook Everything Vegetarian by Mark Bittman
serves 4

1 Tbs. Olive oil
1/2 medium onion, finely chopped
2 garlic cloves, minced
1/2 medium bell pepper, cored, seeded & finely chopped
1 heaping Tbs. curry powder
1 1/2 c. chopped ripe tomato w/ juice
1 can unsweetened coconut milk (plus some water or veg stock if using brown rice like I did)
1 bay leaf
1 1/2 c. long grain rice (or long grain brown rice)
1 c. cooked or drained canned chickpeas
handful of peas, fresh or frozen

Put oil in a medium pot with a lid over medium-high heat. When hot, add onion, garlic, bell pepper and curry powder, stirring occasionally, until the onion softens, about 5 minutes. Add tomatoes, coconut milk, bay leaf , some salt and plenty of pepper; bring to a boil.

Stir in the rice and chickpeas, cover and turn the heat down to low so that the mixture bubbles gently. Cook until the liquid is absorbed and the rice is tender, about 20 minutes. Fluff with a fork, taste, and adjust the seasoning if necessary.

*If using brown rice, I recommend starting with water and after the first 30 minutes, stirring in the coconut milk. This will allow the rice to cook about 2/3 of the way before adding the coconut milk which can burn onto bottom of pan during longer cooking time, which was a total of about 45 minutes.

I'm submitting this at IHCC this week for our POTLUCK! theme...why not join us this week...nothin' but Bittman :) I'm also submitting this to Meatless Mondays over at My Sweet and Savory hosted by Chaya.

Seriously, I've been saying I want to make a curry...I need to make a curry...like, for-e-ver (for-e-ever...Sandlot...seen it?)! Well, look ma! I did it. I made a curry! Did I mention how much I adore curry? Also, I've been noticing how often I say I love insert name of food here or I adore insert another food here . But when I say it, I truly mean it. There are so many foods that evoke those emotions in me. So, if I've ever said it to you (and I probably have), it was with all sincerity. Okay, back to the big bowl of deliciousness we go...

Three P Curry (okay kinda... red Potato, Peas & chickPeas) by girlichef

Olive Oil

medium onion, sliced thin- 1

garlic clove, minced- 2

red potatoes, diced- ~7 (b-size)

red curry paste (such as Thai Kitchen brand)- ~2 Tbs.

curry powder- 2 tsp.

brown sugar- 1 1/2 tsp.

coconut milk- 1 (13.5 fl oz) can

water- 1/2 c.

chickpeas, cooked- 1 (15 oz) can drained or equivalent dried, cooked chickpeas

sea salt- to taste

garnish:

cilantro or parsley- handful chopped

plain yogurt, thinned with a little milk or water- to taste

flat bread or other bread to eat with

So, let's start by heating the olive oil in a large, deep-sided skillet. Add onions and garlic and saute until soft. Add potatoes and cook, stirring occasionally for a few more minutes, or until the edges start to turn transparent.Next, add red curry paste, curry powder and brown sugar. Stir and cook to release oils for a minute or so. Pour in the coconut milk and water; stir well. Bring to a simmer, then lower heat a bit and let it cook at a lazy bubble until potatoes are just tender.Add your chickpeas and your green peas and let bubble for a few more minutes, until everything is heated through evenly. Now taste it and add sea salt as you see fit.Serve with a good drizzle of yogurt & a sprinkling of cilantro....with warm flat bread. Yummmm! This was so good later on when it had cooled, too...like, straight from the pan and not in the fridge....bacteria be damned!!! I mean, I covered it and it had been just a teensy-weensy bit longer than 2 hours...and I'm still here... Now, just to decide which curry to make next as I'm still in the curry mood.