Chana Aloo (Chickpea and Potato Curry)

Chana Aloo Curry

Chana Aloo Curry

One of my friends had surgery last week so I’m bringing her dinner tonight and prepared it last night so it’s all ready to go. She loves Indian food so I made a chickpea and potato curry dish and am serving it with brown basmati rice and whole wheat pita bread. She’s a real foodie (I mean she’s a read a cook book or online menu while she’s eating nightly kind of foodie) which makes me want to make something she loves even more. I saved enough to have for dinner tonight myself with leftover sushi rice and for lunch for another friend at school today. She requested it spicy so I added a good amount of cayenne pepper and red pepper flakes, but it’s easy to adjust to whatever amount of spice you like. I also didn’t want it as spicy as she did so I added some spices to hers after I took mine out.

I didn’t realize how fast this dish can be made and it comes together really quickly. I looked up some recipes for this dish and kind of threw my own together and hoped for the best. Lately I like to taste as I go and if it’s not how I want it I try to figure out what it needs to make it better and keep doing that until it’s how I want. I used low fat coconut milk because I’m watching my fat content, but if you want to you can use full fat for a thicker curry. You just saute veggies, throw in spices, add cans of chickpeas and tomatoes, bring to a boil, and then simmer for 20-30 minutes and serve over rice. Easy peasy! It’s also budget friendly because how cheap are cans of chickpeas and a bag of potatoes?? You can feed a lot of people for not a lot of money which is always a plus in my book, or checkbook.

Feel better Nicole!

Chana Aloo Curry

2 cans chickpeas, drained and rinsed

7-8 mini gold yukon potatoes, diced

1 can diced tomatoes, no salt added

1 yellow onion, diced

3/4 can low fat coconut milk

3 tbsp red curry paste, I use Thai Kitchen

1 tsp turmeric

1 tbsp garam masala

1 tbsp ground cumin

3 cloves garlic, minced

2 tsp cayenne pepper

3 cups chopped kale

red pepper flakes (optional)

Rice for serving

  1. In a large saute pan, saute onion and diced potatoes until onions are soft and then add garlic, garam masala, turmeric, cumin, and cayenne. Saute until fragrant, about 3 minutes.
  2. Add can of diced tomatoes, chickpeas, coconut milk, and red curry paste and combine.
  3. Bring mixture to a boil and then bring down to a simmer and let it thicken for 20-30 minutes until mixture is thick and creamy. Potatoes should be fork tender by then, so test before serving.
  4. Add in kale and stir until wilted.
  5. Serve on a bed of rice with a sprinkle of red pepper flakes if you want extra spice.

Speedy Curry Rice

Speedy Curry Rice

Speedy Curry Rice

Last night I was tired (because most teachers are done by Thursday) and the rain has been making me so sleepy. I didn’t feel like getting take out because I’ve been trying to eat as oil free as possible, so I pulled together my leftovers and made this curry rice. I found a recipe on Pinterest and edited to what I had on hand, and it turned out to be pretty tasty! I made way too much, and since Josh doesn’t eat anything with curry powder I have a lot of eating to do. Luckily it’s whole plant based foods and I took the oil out of the recipe and replaced it with veggie broth so it’s guilt free. It came together in about 5 minutes because I used the leftover rice I had in the fridge and some frozen pre-cut veggies.

Speedy Curry Rice 

1/4 cup vegetable broth, low sodium

1 tsp Better than Bouillon Vegetarian chicken flavor

1 tsp tomato paste

1/2 yellow onion, diced

1 tsp smoked paprika

1 tsp cumin

1 tsp chili powder

1 tsp garam masala

1.5  tsp Madras curry powder

1 tsp garlic powder

3.5 cups short grain brown rice, cooked

1.5 cups frozen green peas

1 cup frozen cut green beans

handful of cherry tomatoes, halved

handful of spinach

1 tsp PB2, made

1/2 cup water

It looks like a lot of ingredients, but most are spices so don’t be afraid!

  1. Over medium high heat, add onions, broth, bouillon, and tomato paste in a large saute pan. Cook until onions are tender.
  2. Add in the green beans, tomatoes, and spices and cook until fragrant.
  3. Add peas, spinach, PB2, and water until there’s enough sauce to coat the rice.
  4. Add in the rice and combine until it’s well coated. Add a sprinkle of salt to bring out the flavors.

Here’s the original recipe I found and used to create my version.

Vegan Thai Vegetable Curry

Vegan Thai Vegetable Curry

Vegan Thai Vegetable Curry

I tried curry for the first time a few years ago when an Indian student’s mom made tikka masala  for me. It was so different from anything I’d ever had, but it was SO tasty! The combination of savory, spicy, and sweet made it something I crave. Once that class moved up, I had to learn how to make it myself.

Since most Indian curries have cream or milk, Thai curries that use coconut milk are my new favorite. I found this Pinterest recipe and couldn’t wait to make it for girls’ night! (Josh doesn’t like curry, so I save it for when he’s not home.) This had a variety of vegetables and flavors and was right up my alley! I couldn’t find the yellow curry paste, so I used red curry paste instead and it was excellent! I served it over brown rice and it made one delicious meal to warm us up on a very chilly night! Now cross your fingers for a snow day tomorrow! 

 Recipe here