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
- 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!)
- In a medium saucepan, heat 1 teaspoon oil over medium-high. Add
mustard seeds andhalf 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!)
- 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.
- 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