I am not one of those people for whom food is love. I don't think that people who don't like my cooking are rejecting me. That said, there's something really happymaking about hearing the teenager say, "This is AWESOME" about the food I put on the table.
Today's curry was super-simple. I think it was actually more work to get the photo than to make the food (curry is notoriously hard to get a good shot of). I wasn't sure what I was making for dinner at first, but then![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
lcohen started talking about potato and chickpea curry, and the die was cast.
What I made
Coconut curry with potatoes and garbanzos (and yellow rice)
[Note: This makes 8 generous servings. I made enough rice for 4 servings; the curry leftovers are excellent cold.]
2 tbsp oil (I used olive)
2 small onions, chopped
1 tbsp red curry paste
1 tsp ground coriander
3 carrots, cut however you want them cut
4 cups cooked garbanzo beans (about 2 cans, or cook them yourself)
1 lb tiny red potatoes (or larger ones, cut up)
1 14-oz. can coconut milk
1 tbsp fish sauce (or more to taste)
Sautee onions and curry paste in oil until onions are soft. Add remaining ingredients along with enough water to just cover. Bring to a boil, then simmer for 20-30 minutes, until potatoes and carrots are cooked. Serve over yellow rice (below). I also served store-bought chutney.
Yellow rice
For 4 servings:
1 cup long-grain white rice
1 teaspoon each oil and turmeric
Sautee rice in oil and turmeric until the rice starts to smell a little toasty. Add 2 cups water. Bring to a boil. Cover and reduce heat to the lowest setting. Allow to simmer for 20 minutes, then remove from the heat and let stand, covered, 5-10 minutes more. Fluff with fork and serve.
Cost per serving (approximate)
The curry: $.59
The rice: $.14
The chutney: $.32 (I used half of a $2.49 jar for the 4 of us)
Total: $1.05 per serving
How we liked it
wtfpotatoes: "This is AWESOME."
sogwife: "The curry was tasty, though I think I was expecting [punk rock chickpea] gravy, so the bite took me by surprise at the first taste."
someotherguy: "It was good. I think I would have liked it better with chunks of dead cow in it, but it was good. It wasn't very spicy."
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
serene: I loved it. It's basically my perfect curry -- coconut based; Thai flavors (as opposed to Indian or Korean); not too spicy.
Today's curry was super-simple. I think it was actually more work to get the photo than to make the food (curry is notoriously hard to get a good shot of). I wasn't sure what I was making for dinner at first, but then
lcohen started talking about potato and chickpea curry, and the die was cast.What I made
Coconut curry with potatoes and garbanzos (and yellow rice)
[Note: This makes 8 generous servings. I made enough rice for 4 servings; the curry leftovers are excellent cold.]
2 tbsp oil (I used olive)
2 small onions, chopped
1 tbsp red curry paste
1 tsp ground coriander
3 carrots, cut however you want them cut
4 cups cooked garbanzo beans (about 2 cans, or cook them yourself)
1 lb tiny red potatoes (or larger ones, cut up)
1 14-oz. can coconut milk
1 tbsp fish sauce (or more to taste)
Sautee onions and curry paste in oil until onions are soft. Add remaining ingredients along with enough water to just cover. Bring to a boil, then simmer for 20-30 minutes, until potatoes and carrots are cooked. Serve over yellow rice (below). I also served store-bought chutney.
Yellow rice
For 4 servings:
1 cup long-grain white rice
1 teaspoon each oil and turmeric
Sautee rice in oil and turmeric until the rice starts to smell a little toasty. Add 2 cups water. Bring to a boil. Cover and reduce heat to the lowest setting. Allow to simmer for 20 minutes, then remove from the heat and let stand, covered, 5-10 minutes more. Fluff with fork and serve.
Cost per serving (approximate)
The curry: $.59
The rice: $.14
The chutney: $.32 (I used half of a $2.49 jar for the 4 of us)
Total: $1.05 per serving
How we liked it
wtfpotatoes: "This is AWESOME."sogwife: "The curry was tasty, though I think I was expecting [punk rock chickpea] gravy, so the bite took me by surprise at the first taste."someotherguy: "It was good. I think I would have liked it better with chunks of dead cow in it, but it was good. It wasn't very spicy."serene: I loved it. It's basically my perfect curry -- coconut based; Thai flavors (as opposed to Indian or Korean); not too spicy.
