Every once in awhile I get on a curry kick…unfortunately for my kids, now is one of those times. Every time I start thinking of recipes to make, they all end up with curry- that’s all well and good for some veggies or dips but perhaps not a curried muffin. Luckily for you I am not posting any such recipe today, although I haven’t ruled out that curried muffin…
So I’ve established the kids aren’t huge curry fans, but sometimes I just like to make food that I want to eat. Today was one of those days. Like it or not, we were having curry!! But miracle of miracles, the kiddos actually ate it!! I am a firm believer in the school of thought that if you continually offer foods that kids will eventually eat them. So I do, and it has worked again!
The kids were not so enthusiastic when we sat down to eat but they both ended up having seconds. Apparently, the curry is growing on them. When I make meals that I think they might not enjoy I always make sure there is a portion they will eat. This is important because we don’t eat separate meals at our house- everyone gets the same thing. I’ve established this rule so I’m not stuck in the kitchen all night like a short order cook. My kids know that they don’t have to eat dinner, but mama isn’t cooking anything else. This has worked really well for us and no one has ever starved. I encourage you to branch out with the foods you give your kids (if you've got 'em), you might be surprised at what they will eat.
For this curry I wanted a nice thick sauce without the use of flour or corn starch. I decided to try blending steamed veggies with the curry sauce. It worked great and I got the added benefit of extra veggies in the sauce. This recipe makes a huge batch so I ended up freezing half for dinner on a busy night.
Curried Chickpeas with Roasted Vegetables
2 tbsp olive oil
2 cups onions, chopped
2 cups green pepper, chopped
2 ½ cups cauliflower, chopped
2 cups green beans, chopped
2 cups cooked chickpeas
1 tbsp olive oil
1 inch chunk of Ginger, chopped
¼ cup onion, diced
3 cloves Garlic, minced
2 tbsp tomato paste or sauce
¾ cup Coconut milk
1 ½ cup vegetable broth
1 tbsp Curry powder
1 tsp Sea Salt
1/8 tsp Cinnamon
1/8 tsp Cloves
1/8 tsp Graham Marsala
1/8 tsp cardamom
1/4 tsp turmeric
juice from ¼ lemon
½ cup carrots, steamed
½ cup cauliflower, steamed
Preheat oven to 375.
Combine onions, bell pepper, cauliflower and green beans in a baking dish.
Drizzle with olive oil and sprinkle with salt and pepper and mix to coat.
Bake for 20-25 minutes to desired doneness.
In a large skillet or pot, heat olive oil over medium heat.
Add ginger, onion and garlic and sauté for 4-5 minutes.
Add remaining sauce ingredients and simmer for 15-20 minutes.
Pour sauce into blender and blend on high until smooth.
Add sauce back into skillet.
Add chickpeas and roasted vegetables and simmer for 10 minutes.
You can serve this by itself or over rice and some greens. I made brown rice and served it over spinach.