Wow, life around here has been crazy! I got back from Austin last Tuesday night and it took a few days to catch up on everything that I had missed while we were gone, as well as to catch up on some much needed sleep. Then we were off to Los Angeles for the weekend to see Gomez in concert and visit the incredible Huntington Library and Gardens. As soon as we got back to Vegas on Sunday, we meet up with the great people who Carlo has been working with for the last couple of months for dinner. Yesterday, Carlo and I left the house at 7:30 in the morning and got home at 11 that night after a full day of working at the WIPJam event at CTIA and then getting drinks with some friends who were in town for the conference.
Of course, all of this craziness happened right after I posted on the blog on Friday that I would start doing regular posts on Monday, Wednesday, and Friday, and then I couldn’t find the time to post something yesterday. But here is my intended Monday post for Chickpea, Potato, and Kale Curry, which is fitting since this dish has become our latest super fast weeknight dinner choice!
Lots of veggie curries can tend to be a bit bland, but this one is full of flavour and the toasted cumin seeds on top are just a genius addition with the Greek yogurt. More importantly, it is so easy to make that it ensures you can still eat well even if your schedule is insane like ours has been this past week. This curry makes enough for 6 dinners at 95 cents per serving.
Chickpea, Potato, and Kale Curry, from Huge Fearnley-Whittingstall
2 14-ounce tins of chickpeas, drained and rinsed
1 teaspoon cumin seeds, plus a little ¬?extra to garnish
1 teaspoon coriander seeds
1/2 teaspoon mustard seeds
1 hot dried red chilli, crumbled
1 teaspoon ground turmeric
1 inch piece fresh ginger, peeled and grated
1 tablespoon vegetable oil
1 large onion, peeled, halved and finely sliced
2 cloves garlic, peeled and finely chopped
3 cups chicken or vegetable stock
10 ounces potatoes, peeled and cut into 1-inch dice
5 ounces kale, finely shredded
2 tablespoons cilantro leaves, chopped
Greek yogurt to garnish
rice to serve
Put a dry frying pan over a medium heat and, when hot, toast the cumin, coriander, and mustard seeds and the chilli for a couple of minutes ¬?until they smell ¬?really fragrant and the mustard starts to pop. Grind the spices to a powder in a coffee grinder, spice mill, or with a pestle and mortar, and mix in the turmeric and ginger.
Heat the oil in a large pan over a medium heat, and fry the onion, stirring regularly, until it is soft and golden brown. Stir in the garlic and spices, let it cook for a minute or two, and then add the stock. Simmer everything for five minutes, then add the chickpeas and potatoes. Cook the curry until the potatoes are tender, then add the kale. Cook for a few minutes, until the greens are tender. While the curry is cooking, toast some extra cumin seeds in a dry frying pan to sprinkle over the final dish with a dollop of Greek yogurt and some chopped cilantro.
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This looks really wonderful! I have never tried kale but it’s been in my mind for a few weeks now. I don’t know if I’ll be able to toast/grind my own spices, but I will try it nonetheless. Thanks! And I didn’t even notice it was vegetarian/vegan.
If you can’t grind your own spices, you can just preground spices and it shouldn’t make too much of a difference. Although I do highly recommend toasting whole cumin to sprinkle on top of the dish, it is really easy and adds a whole new depth of flavour.
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