*****CHICKPEA AND VEGETABLE CURRY (7/56)

RECIPE CHICKPEA AND VEGETABLE CURRY (7/56)

Served on one of my Mother's plates,
this looks and tastes really great!!!

REVIEW:  THIS IS ANOTHER REALLY GREAT RECIPE  (cooked in on 2/10/12):  I used precooked Japanese Brown Rice.  Also, I had so much cauliflower I decided to skip the frozen peas (not my favorite anyway).  Also instead of curry powder, I used half and half Garam Masala Dehli Style from the Krishna Vegetarian Cookbook Tome and Tumeric, that was only way I could give it that yellow color that is expected in this type of recipe.  I bought a bag of chickpeas (dry) and cooked them a few days before and froze the rest, that way I didn't have to deal with cans and cans of stuff.  In my area I have to drive about 3 miles to recycle, and canned chickpeas....really, it is not that exotic and how hard can it be to boil water or soak them overnight?  Overall much easier to cook the things when I am doing something else (i.e. cooking the Tabouleh the other day).  I made half the recipe and it easily could have fed 3, but it covered 2 of my grains and close to 4 of my vegetables (I munched on the raw cauliflower while I was cooking).  The coconut milk provided the calories, I don't know how you could have avoided them and still have that great flavor.


INGREDIENTS
1 cup uncooked basmati rice (precooked)
1 medium onion
1 small sweet potato, peeled
2 Tbsp EVOO
3 cans chickpeas (from a bag of dried ones, froze the rest)
3 Tbsp curry powder (combo Garam Masala Dehli style and tumeric)
4 garlic cloves, pressed
2 cans lite coconut milk
1/2 medium head cauliflower
1 lemon
1 cup frozen peas (not my favorite, I skipped it a garnished with cilantro instead to give it a green splash of color, all that the peas were good for anyway in my mind)
1 3/4 tsp salt (I know the salt is a good balance but I flavored it with coarsely ground salt about 1/4 of this amount)

DIRECTIONS
PREP TIME 20 MINUTES   TOTAL TIME 40 MINUTES  6 SERVINGS 440 CAL.  This only took 20 minutes total for me.

1.  Rinse rice and cook in rice cooker.

2.  Finely chop onion.  Dice sweet potato.  Add onion and oil to Casserole;  cook over medium eat 304 minutes or until onion is softened.  Add potato, chickpeas, curry powder and pressed garlic.  Cook and stir 3-4 minutes or until fragrant.  Stir in coconut milk and bring to a simmer.  Reduce heat to medium-low; cover and cook 8-9 minutes or until potato is tender, stirring frequently.

3.  Cut cauliflower into small florets.  Juice lemon to measure 2 Tbsp.  Add cauliflower, juice, peas and salt to Casserole.  Cover; simmer 4 to 5 minutes or until cauliflower is tender.  Serve curry with rice.