Wednesday, April 29, 2020

Creamy Chickpea Curry

Stay-at-Home #5

If we eat with our eyes, then feast on this colorful array. You probably have everything you need in your pantry. One trip to the grocery for some 'essential' cilantro and you're good to go. 

Here's what you need:
1/2 large Vidalia onion, chopped
2 jalapenos, chopped (seeds are optional, I usually remove them)
1/2 C raw almonds (cashews would work here too)
5 Roma tomatoes, rough chop
1 t curry powder
1/4 t allspice
1 can coconut milk
1 can garbanzo beans
1 carrot, peeled and cubed
1 C frozen peas
large handful chopped cilantro

Here's what you do:
Saute the onions, peppers, and nuts in a bit of oil until the veg is soft. Look at that color!

Add tomatoes and spices and cook until tomatoes are soft. Blend all this well in a high speed blender. Return to the pan. Use the coconut milk to clean out the blender. Add the the milk to the pan to create your sauce. 

Add the garbanzo beans and carrots and simmer until carrots are tender. Add peas and cilantro just before serving. Serve over rice or potatoes. 

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