Ahhh... comfort food. It's officially fall, the frost is on the pumpkins, and I feel like hibernating. So this week's menu reflected that need to cozy up with a blanket and a warm bowl of creamy goodness.
I found a delicious recipe for Chana Saag (Chickpea and Spinach Curry) in the latest issue of
Better Nutrition, one of those free magazines at the health food store. Even though I have my own recipe which I'm pretty happy with, I decided to give this one a try. With a little tweaking - and the seasonal use of pumpkin puree mixed in with the coconut milk - I think I made it my own. I really wanted to eat the entire pot myself, but I alas, this was work and I was cooking for a client. When I got home I couldn't resist making up a big pot for dinner.
Here's my modified recipe.
Chana Saag (Chickpea and Spinach Curry)
(2 servings)
1 Tbl olive oil
1 cup onion, diced
2 cloves garlic, minced
1 Tbl fresh ginger, grated
1 tsp cinnamon
1 Tbl curry powder
1/2 tsp cumin
1/2 tsp sea salt
1 15 oz. can of chickpeas, drained and rinsed
1 cup cooked potatoes, diced
1 cup diced tomatoes
1/2 cup pumpkin puree (I like
Farmer's Market organic canned pumpkin)
1 cup coconut milk (I like
Thai Kitchen Organic Coconut Milk)
1/2 lb. baby spinach
fresh cilantro for garnish
In a large skillet, saute onion with a pinch of sea salt in oil on medium heat for 3-5 minutes, or until softened. Add garlic and ginger and saute another minute.
Stir in spices, then add tomatoes, pumpkin puree and coconut milk and sautee 3-5 minutes.
Stir in chickpeas and potatoes and simmer another 5 minutes. Season with sea salt.
Just before serving, stir in spinach and cook until wilted. Garnish with fresh cilantro. Enjoy!
One of the other menu items this week was Curried Chick Peas with Vegetable Mallum and Basmati Rice. This was something new that I tried after reading an article about a woman who cooked her first vegan meal for some guests who were visiting over the holidays. She considers herself an adventurous cook and was surprised to find that many of her native dishes from Guyana were in fact vegan, so it was a pleasant surprise to find that putting together an entirely vegan menu was not only fun, but delicious. (that's what I always think!)
So this Vegetable Mallum couldn't be simpler. Simply cut some green beans and carrots on the diagonal, heat with a little olive oil in a hot pan and sautee until the colors turn bright (2-3 minutes). Then add a little shredded coconut, a pinch of turmeric, and some sea salt. That's it. Couldn't be simpler. And yet the flavor of toasty, slightly sweet/slightly spicy coconut contrasts so nicely with the juicy crunch of the fresh cooked veggies. So satisfying. If you're ever looking for a quick and tasty side dish, this is perfect.
