Wednesday, January 03, 2007

Chickpea Coconut Curry

I am the queen of accidentally making dishes too spicy. Oops. I based this recipe off of an eggplant coconut curry recipe I found on vegweb. I used mochi curry that I got in the bulk spice section of the health food store and two tablespoons full was entirely too much. Lesson learned. I cooked the onion in white wine just to use up some more of it, but I'm sure that wasn't necessary.

Chickpea Coconut Curry

2 cans (15 oz. each) chickpeas
1 can straw mushrooms
1 can baby corn
1 large onion, chopped
1/4 cup white wine
1 teaspoon red curry paste
1 tablespoon curry powder (or 2 if your curry powder is mild or you really like spicy food)
1 1/2 teaspoons garam masala
1 1/2 cups vegetable stock
3/4 cup coconut milk
fresh ground pepper, to taste

In large skillet over medium heat, cook onion in white wine until softened. Add remaining ingredients and bring to a boil (may have to increase heat to medium-high). Once boiling, lower heat and simmer uncovered for 30 minutes. Serve over rice.

This made a ton (I would say at least 8 servings), so you might want to halve the recipe if you're only cooking for two people or so. I was expecting the sauce to cook down more, but it really didn't.

3 comments:

Kris said...

Did it end up like spiced spicy or i-have-no-feeling-in-my-mouth spicy? I love spicy foods, but Jim can't handle it. So sad... That looks great though.

madeinalaska said...

ahh yea I do that too.. making things ever too spicy.. I did that last week w/ peanut noodles and the little ones just didn't enjoy it as much as they usually do.. bad mommy.. any hoo.. yours looks great! I am a bit partial to spicy foods..

Laura Faye said...

Kris--I wrote out the recipe with half as much curry powder as we put in ours. When we had the leftovers, it had thickened up a good bit in the fridge, so I put in extra coconut milk and that helped ours. I'd say if you made it with a mild curry powder and left out the red curry paste, Jim might be okay with it.