Isn't strange coming back to real life after a few days spent in holiday mode? I had such a great time with my family the past few days and the fireworks here in our little CDA were really beautiful.
That said, it was really hard to hear about the events afterwards. It seems unclear what happened but my hearts and prayers go out to all those involved in the shooting. :( :(
On a happier note, I was trying to plan some new recipes and that always involves a little bit of digging through old ones for ideas. Which brings me to this delicious curry from about a year ago.
This one was literally one that I threw together on a weeknight for an easy meal. I was also trying to make good use of some of the veggies I knew would go bad while I’m gone. That’s the great thing about this is that you can use the vegetables you like and already have. I used some carrots, bell pepper, onion, and tomato, but any kind would go well in this.
Indian Yellow Veggie Curry
A quick and simple curry recipe with chickpeas and coconut milk. Perfect for weeknight dinners.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Ingredients
1 tablespoon olive oil
1 large onion finely chopped
2 medium carrots chopped
1 medium red bell pepper chopped
4 roma tomatoes chopped
1 cup fresh basil leaves
2 garlic cloves minced
1 tablespoon curry powder
1 tablespoon Garam Masala
1 teaspoon ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon turmeric
1 tablespoon lime juice
1 15 oz / 425 gr can chickpeas, drained and rinsed
3/4 cup full fat coconut milk
3 tablespoons coconut sugar
1 teaspoon arrowroot powder or cornstarch
sea salt to taste
fresh chopped basil
cooked basmati or jasmine rice
Optional for Servings:
4-6 large pita breads
Instructions
Heat olive oil in a large saucepan over medium-high heat. Add carrots, pepper, onions, and about 1/2 teaspoon salt; cook until translucent, about 6 minutes stirring every now and then. Add garlic and galric, tomatoes, and fresh basil then cook for 2-3 more minutes. Add spices and stir until fragrant.
Add chickpeas and bring to a boil, then lower to a simmer and cook for 15 minutes.
After simmering, stir in coconut milk and simmer for 5 more minutes. In a small bowl whisk cornstarch with lime juice and 1 tablespoon of water. Add it to the curry along with the coconut sugar and cook until thickened. Season to taste with salt.
Remove from the heat, sprinkle with chopped fresh basil and serve with basmati or jasmine rice.
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What’s with the photo, @gringalicious?
Lol, temporary tech issues.
I love Indian food but how spicy is the dish??
It can be less spicy if you hold back on the curry paste.
I was unaware of the shooting. Wow. Article here
That curry looks sooooo good. I might have to give it a try this weekend.
They say that spicy food helps to cool you down in hot weather. Fingers crossed.
I'm so glad you like it.
😋😋😋
You're so sweet. Thanks!
Wow it looks so good 🤩
It's my pleasure to share.
Cool variety too in this thanks for sharing this recipe : )
Thanks, I really appreciate it.