soooo creamy and curry-y
Happy Tuesday! Guess who this gal is seeing tonight?! PAUL. MCCARTNEY. THEE Paul McCartney from THE BEATLES! My all time favorite band, and I couldn't be more excited!
If you know me well, you know that I am obsessed with The Beatles. I fell in love with them at the age of 15, and I srsly don't know how it took me that long to figure out how amazing all of their music is! I have a few of their classic vinyl records, including my most prized possession- an original White Album! Even though the guy in the Abbey Road gift shop rudely told me mine probably isn't authentic, and insisted I buy his copy just to be sure I owned a "classic". (-_-)
They are, and will forever be the band that has my heart. I haven't met a single person that doesn't genuinely enjoy at least one of their songs, and I can't believe I STILL have not seen either Paul or Ringo perform, but that will change tonight! CANNOT WAIT!
Want to know what else I am newly obsessed with? This super spiced Chickpea coconut-y curry. S'good. It's probably one of the most comforting dishes, and certainty one that is meant for cleaning out your pantry and fridge when you're in a pinch for a quick dinner. This curry base can be used on ANYTHING. No chickpeas? No problemo. Toss in whatever veggies you have, or even a block of diced tofu. Not a Vegan? Chuck in some chicken or shrimp! So versatile and SO good.
Hope you give my newest original recipe a go. Enjoy! xx Sam
I N G R E D I E N T S:
- 1 15 oz. can of chickpeas, drained & rinsed
- 1 13.5 oz. can of coconut milk
- 1 onion, diced
- 1 inch knob of ginger, minced
- 2-3 cloves of garlic, minced
- 1 Tbs of lemon juice
- Small handfull of fresh parsley
- 2 tsp of curry powder
- 1 tsp of cumin powder
- 1/2 tsp of ground coriander
- 1/2 tsp of garam masala powder
- 1/4 tsp of red pepper flakes
- Salt + pepper, to taste!
PREP & COOK: Begin by dicing up your onion & garlic. Clean your parsley, and measure out your spices. Yummmm. In a pan over medium low heat, add a small splash of olive oil (or oil of choice). Once hot, toss in the onion + ginger with a pinch of salt. Cook until softened and slightly golden- about 5-7 minutes.
CUUUURRY: Once the onion softens up and has been cooking, toss in the garlic and spices. THE SMELLS! Saute for just a minute or two to release the flavors and aromas. Next, toss in the chickpeas & coconut milk. Increase heat to medium and give it a good mix. Let it come to a bubbly simmer and reduce heat to low. Toss in the parsley to wilt, and let your curry simmer on low for about 10 minutes.
FINI!: After 10 minutes, pour in the lemon juice, plus a bit of salt & pepper to taste. Cook for just a minute and kill the heat. Serve with rice, or eat on it's own. So. YUM!