And so it goes…

I feel utter relief that I’ve come to accept that I cannot manage this level 2 Dutch class, my new job, and maintaining something similar to normal human behavior. Of course I say similar to normal as I tend to be slightly outside that category.

As I’m on a roll with cooking, I made another meal today… it was delish. I know it’s easy to say that over and over but I’m serious. I’m a good cook, and apparently I’m choosing solid recipes to start with. So Saturday I started soaking my chickpeas, as I’d known that I wanted to try this recipe for a vegetarian curry. One good thing about using dry legumes is that once you commit to them, it seems like too much of a shame to let them go to waste. Today I knew I needed to use them, so I whipped this bad boy up.

The film of the evening was called, “Änglagård” and it was a really fun film. Makes me want to visit Sweden in the summer! It’s a gorgeous landscape.

Simple Vegetable Curry

(Mine looked JUST like this, except I sliced my sweet potatoes differently)

  • Prep Time 20 minutes
  • Total Time 30 minutes
  • Yield Serves 4

Ingredients

  • 1 tablespoon vegetable oil
  • 2 teaspoons brown mustard seeds (I didn’t use this)
  • 1 medium yellow onion, diced small
  • 1 cup long-grain white rice
  • coarse salt and ground pepper
  • 1 tablespoon red curry paste
  • 1 cup unsweetened coconut milk (from a 13.5-ounce can)
  • 1 sweet potato (about 3/4 pound), peeled and cut into 1-inch pieces
  • 1 small cauliflower, cut into florets
  • 1 can (15.5 ounces) chickpeas, rinsed and drained
  • fresh cilantro, for serving (I just happen to have a cilantro plant. Huzzah!)

Directions

  1. In a medium saucepan, heat 1 teaspoon oil over medium-high. Add mustard seeds and half the onion and cook, stirring often, until onion is soft, 3 minutes. Add rice and stir to combine. Add 1 1/2 cups water, season with salt and pepper, and bring to a boil. Cover and reduce to a simmer; cook until water is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork before serving. (Fluff it? I’m no fluffer!)
  2. Meanwhile, in a large Dutch oven (There’s no such thing as a “large” oven in the Netherlands, FYI) or heavy pot, heat 2 teaspoons oil over medium-high. Add remaining onion and cook, stirring often, until soft, 3 minutes. Add curry paste and stir until fragrant, about 1 minute. Stir in coconut milk and 1 cup water and bring to a boil. Add sweet potato and cauliflower and season with salt and pepper. Reduce heat to medium, cover, and simmer until vegetables are tender, 10 to 15 minutes.
  3. Stir chickpeas into curry and increase heat to high. Simmer rapidly until liquid reduces slightly, 2 minutes. Serve curry over rice with cilantro. (I simmered my chickpeas in the broth for about 20 minutes as they were still quite firm)

via: Whole Living