I still remember my first encounter with curry (and despite what this post title says, curry has a wonderful aroma to me. At least it does now). Growing up, I often spent my summer afternoons with my older brother cutting through neighbors yards, over (and under) fences to get to the elementary school where we'd play basketball (or more like he'd have fun destroying his younger bother) for countless hours. We'd often get carried away being brothers and suddenly realizing we were in danger of missing dinner, grab our stuff and sprint home. One evening, I remember as i was running my little heart out, being hit with..this smell. Filling up my nostrils, I almost gagged as I attempted to hold my breath. Finally escaping the death grip of the smell I asked my brother what that smell was, figuring he would know what that was (since he was older and wiser). Thus, my first encounter with curry. I have to admit, ever since then, I've always been hesitant to eat, let alone be around, anything that had been cooked with curry. However, as I've gotten older with a fresh set of taste buds, I've found that the once pungent and overwhelming spice is rather delicious. Give it a try (it's simple, and packs a delicious kick of flavor).
Simple Summer Chickpea Curry
This is a pretty simple recipe (should only take you about 15-20 minutes). It has a few modifications (as indicated) from the original recipe found on very culinary's blog.
-4 Tablespoons olive oil
-1 large onion, chopped
-1 tablespoon ginger powder
-1 tablespoon garlic (freshly chopped)
-2 teaspoons curry powder (Madras)
-2 Tablespoons tomato paste
-1 can (15 ounce can) chickpeas, rinsed and drained
-1 can (14.5 ounce can) diced tomatoes, undrained
-1 Tablespoon lemon juice
-2 Tablespoons butter (optional)
-1 teaspoon salt
-Pepper
-4 Cups fresh spinach (FFM)
-1/2 cup water
-2 cups rice
Prepare rice (you can even do this ahead of time if you know you'll be in a pinch for time the day this meal is to be eaten).
In a large skillet, heat your oil on medium high. Add the onion, garlic, ginger, curry powder, and tomato paste (some will add a few tablespoons of sugar as well. We choose to forego this ingredient). Saute and stir frequently for about 3 minutes.
Following the 3 minutes, add the chickpeas, diced tomatoes (w/ the liquid), lemon juice, and butter (we didn't). Season to taste with salt and pepper. Simmer for 10-12 minutes, or until chickpeas are soft but not mushy. Stir occasionally.
Stir in your chopped spinach and add the 1/2 cup of water. Cook till spinach wilts (should be about 1-2 minutes).
Serve over your hot rice.
This is a pretty simple recipe (should only take you about 15-20 minutes). It has a few modifications (as indicated) from the original recipe found on very culinary's blog.
-4 Tablespoons olive oil
-1 large onion, chopped
-1 tablespoon ginger powder
-1 tablespoon garlic (freshly chopped)
-2 teaspoons curry powder (Madras)
-2 Tablespoons tomato paste
-1 can (15 ounce can) chickpeas, rinsed and drained
-1 can (14.5 ounce can) diced tomatoes, undrained
-1 Tablespoon lemon juice
-2 Tablespoons butter (optional)
-1 teaspoon salt
-Pepper
-4 Cups fresh spinach (FFM)
-1/2 cup water
-2 cups rice
Prepare rice (you can even do this ahead of time if you know you'll be in a pinch for time the day this meal is to be eaten).
In a large skillet, heat your oil on medium high. Add the onion, garlic, ginger, curry powder, and tomato paste (some will add a few tablespoons of sugar as well. We choose to forego this ingredient). Saute and stir frequently for about 3 minutes.
Following the 3 minutes, add the chickpeas, diced tomatoes (w/ the liquid), lemon juice, and butter (we didn't). Season to taste with salt and pepper. Simmer for 10-12 minutes, or until chickpeas are soft but not mushy. Stir occasionally.
Stir in your chopped spinach and add the 1/2 cup of water. Cook till spinach wilts (should be about 1-2 minutes).
Serve over your hot rice.