Chickpea Curry

Turmeric image by Steven Jackson, via Flickr CC license

Chickpea Curry

2 Tablespoons olive oil
1 large onion, finely chopped
2 garlic cloves, minced
1 approximately 2-inch piece of ginger, grated
2 teaspoons Sweet Curry powder
1 teaspoon Penzeys Curry Now powder
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1/2 teaspoon turmeric
½ teaspoon cayenne pepper
3 (15 oz ) cans chickpeas, drained and rinsed (smash one can with a fork)
28 oz can, petite diced tomatoes
1 can full fat coconut milk
2-3 teaspoons cornstarch
1/2 – 1 teaspoon salt
Chopped fresh cilantro

Directions

Heat olive oil in a large saucepan over medium-high heat.
Add onions, salt; sautè until translucent, about 6 minutes stirring every now and then. Add garlic and sautè for 1 more minute.
Add ginger and all the spices; sauté until fragrant, about 30 seconds.
Add diced tomatoes then chickpeas.
Bring to a boil, lower to a simmer and cook for 15 minutes.
Stir in coconut milk and simmer for 5 more minutes.
In a small bowl mix cornstarch with 2 tablespoons of water. Stir in the chickpea mixture and cook for 5 more minutes or until thickened.
Take a taste and adjust seasoning if needed.
Remove from the heat, sprinkle with chopped fresh cilantro.
Serve over basmati or brown rice.

I made this recipe for the first time this evening for our dinner. The balance and depth of flavors was very good. Most of the ingredients are easy to have on had, with the exception of the fresh cilantro (which seems to go bad in just a few days — or is it me?).

This is a quick and easy, delicious (meatless) curry.

Recipe revised and tweaked by The Tromp Queen. Original recipe here:

Organic Ginger image by Artizone via Flickr CC license.

Brian Siewiorek image of cilantro, via Flickr CC license public domain

Image by Daniel R Blume via Flickr CC license

Ben’s Favorite Cheesy Beef and Rice Enchiladas

 

XL Beef Enchilada image by Cris via Flickr CC license.

I don’t remember where I got this recipe. As with most of the recipes I use, I’ve tweaked it a bit. My son (now 20) will request these every once in a while. It is probably because they are HUGE and have plenty of cheese. He has lived in Wisconsin since just before his first birthday so he is a native Cheesehead.

Beef and Rice Enchiladas

1 pkg. 6.8oz Spanish rice and vermicelli mix (such as Rice-a-roni)
1 lb. ground beef (or pinto beans)
20 oz. enchilada sauce (large can – I’ve used red or green)
10 large tortillas, warmed (could use corn)
4 c. sharp cheddar cheese, shredded (can use less)
Sliced black olives, cilantro, sliced green onions – garnish as desired

Prepare the rice mix according to package directions (The brand I use calls for a 14oz can of diced tomatoes). Brown the beef in a skillet and drain. Combine the beef with the cooked rice mix; add 1 ¼ c. enchilada sauce to this mixture. Save the rest of the sauce for later.

Into each tortilla put:

½ to 2/3 c. rice/beef mix
¼ to 1/3 c. shredded cheese
(and anything else you want to add in there)

Put a little of the enchilada sauce in the bottom of a 13x9x2 baking dish. Place the filled tortillas in the dish. Pour the rest of the sauce over the enchiladas and top with the remaining cheese. Bake uncovered at 350 degrees for 20-30 minutes.

Makes at least 10 large enchiladas.

We usually eat these with refried beans, sour cream and sometimes guacamole and tortilla chips.

Enjoy!

Image of Wisconsin Cheese by Shihmei Barger via Flickr CC license

Craving Curry?

Image by The Tromp Queen, CC license

This is fast and easy.
And VERY good.

I like this recipe because I can keep the ingredients on hand pretty easily.  It has a very good balance of flavors, and it leaves me feeling healthy and good about what I ate.

I highly recommend using Penzey’s spices.  It really makes a difference.

Chickpea and Mango Curry

1 T. vegetable oil (peanut is good)
1 T. butter
1 medium onion, diced
1 heaping T. curry powder (I used Penzey’s Sweet Curry)
1/2 tsp. salt
Two 15 oz. cans of chickpeas, drain and rinse
2 heaping cups of frozen mango chunks (about 12 oz.) (I used a bag of Dole frozen mango chunks)
chopped cilantro
1/3 c. plain yogurt (optional, but I like it this way)
A few dashes of cayenne pepper
Cooked, hot Basmati rice

1. Heat oil and butter in a heavy skillet over medium heat. Add onion soften it a bit, then add curry powder, and salt. Cook for about 5 min. until onion begins to brown.

2. Add rinsed and drained chickpeas to skillet, stirring until coated with curry-onion mixture. Turn heat to medium low and continue to cook for 5 minutes. Add dash of cayenne.  Add water if needed.

Mango, манго – дары тропиков (Photo credit: Tatters:))

3. Stir in the frozen mango (or fresh if you have access to good fruit) , bring to a boil, then cover and let simmer, covered for 5 more minutes. Check to see if the curry needs more liquid to create a sauce. If it does, then add up to 1/2 cup of water. Add the chopped cilantro now, but save a little to sprinkle on top at the end.  Cover again and cook for 10 minutes or until it looks good!

4. If you have the patience and time, take it off the burner let it sit off the heat for 10 more minutes for the flavors to develop. I added 1/3 c. of plain yogurt before letting it sit.  (If you are in a hurry, it is okay to eat it now.  We often do.)

Curry in the spice-bazaar (egypitan) in Istanbul (Photo credit: Wikipedia)

Serve over Basmati rice with a dusting of cayenne on top.  Serve w/ lime wedges to squeeze over the top and a bit more chopped cilantro, too.

Some possible variations: use peaches instead of mangoes, top with finely diced scallions, top with toasted cashews or roasted peanuts.

English: Fresh Cilantro (Coriander) Deutsch: Verkaufsübliches Bund frischer Koriander (Photo credit: Wikipedia)

This is based on a recipe by Mollie Katzen.

Aloo gobi, an Indian dish prepared with cauliflower and potato (Photo credit: Wikipedia)

Another of my favorite curry recipes is the Aloo Gobi from the special feature reel of the “Bend It Like Beckham” DVD.  Here is the written recipe.  You can watch the video from youtube below if you have about 15 minutes.  It is very entertaining.  I love to watch the mother and the grandmother supervising the daughter.  Good stuff!  (and I’m not just talking about the curry).

RELATED ARTICLES

• My Curry Obsession (agirlherdogandherkitchen.wordpress.com)
• Chickpea Curry (goodlookingcooking.wordpress.com)

Lemon Pecan Rice

Image by The Tromp Queen, CC license

Cook rice however you prefer to do it.  I use 1 c. rice to 2 c. water and about 1/2 t. salt. I bring the water to a boil, then add the rice and salt, stir, cover and simmer (low) for about 14 of 15 minutes.  It can sit off the heat until you are ready for it. I use Indian Basmati white rice for this recipe.  I often double it b/c it is so yummy and is good leftover.  I love it w/ grilled ribeye steaks or any grilled meat (chicken or pork are especially good with it as well).

While the rice is cooking, put the following into a small bowl:
(these amounts are good for 1 c. uncooked rice — double this if you use more than that)

1 T. olive oil
2T. lemon juice (or the juice of 1 lemon)
2 tsp. lemon zest (the zest of 1 lemon)
3 or 4 thinly sliced green onions (incl the green part)
1 t. Dijon mustard
1/2 t. salt (I use kosher)
a couple of dashes of tabasco or cayenne

Stir this mixture into the cooked rice.  Stir well so it gets through all the rice.  Cover and let sit for a couple of minutes.

While the rice sits, toast a handful (1/4 to 1/3 c. or so) of pecans (or zap in the micro), then chop them finely and scatter the pecans over the rice right before you serve.

(My longtime Facebook friends might recognize this recipe from a NOTE I posted a couple of years ago.  Since this dish is something I make frequently, I want to be sure it gets published here on my recipe blog, too!)