Saturday, August 15, 2009

Lazy Curry

Matt claims this makes excellent leftovers, as he ate it at work for two day straight.

I am 100%, down-and-out sick. Not Crohn's sick, but sore throat-stuffy nose-achy-tired-want to die sick. I've watched six movies in the last three days trying to pass the time (you would think I would try to read a book or something), and have developed an intense fondness for Chinese soups. When I'm sick, there is no chicken noodle hogwash, it's all egg drop and wonton. And god it's good.

This was supposed to be an opening for a potato and chickpea curry I made earlier this week, but obviously I am terrible at segways and being sick has nothing to do with this outstanding curry.

This is the working man's (woman's?) curry, as you simply spill everything into a pot, get a glass of wine and watch something along the lines of Wipeout (the 12-year-old in me loves Wipeout), and then bam, you're done. Nothing fancy pants about this one.

Also, as a note, this curry does not have curry powder in it. Nope, not all "curries" have the spice curry. Crazy, I know. Curry is defined as a dish seasoned with pungent spices. Well, pungent doesn't sound very appetizing, but let's ignore that for the sake of this dish, uh?

Chickpea and Potato Curry

  • 2 1/2 cups veggie broth
  • Two 15-ounce cans chickpeas, drained
  • One 14 1/2-ounce can fire-roasted tomatoes
  • 4 red potatoes, diced --or-- 6 baby potatoes, quartered
  • 1 medium onion, diced
  • 1 Tbsp butter
  • 2 teaspoons minced ginger
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon cayenne pepper (more or less, dependent on level of spice)

In a large pot combine everything. Make sure the potatoes are underneath the broth.

Set the pot, uncovered, over medium heat. Simmer for about 35 minutes, or until the potatoes are tender. Add more salt to taste. Serve the curry in bowls over Jasmine rice.

Serves 4.

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