Coconut Chickpea Curry and Summer Wanderlust

As the Summer approaches and my wanderlust ramps up into full gear, I have been constantly daydreaming about all the exciting travels plans I have in the coming months. First stop is Philadelphia at the end of this month to partake in all the glory that is Philly beer week and to visit the grave of my historical crush, Benjamin Franklin. Then off to Cape Charles on the Eastern Shore of Virginia to get my tan on, eat copious amounts of fresh seafood, and drink slightly out of date Budweiser from the future in-law family distributorship. Lastly, I will finally venture down to good ol’ Savannah, Georgia. Where the air is hot and swampy and open container laws don’t exist. Wait…I am just now realizing that all my travel plans revolve around beer. How does this always happen?! I’m not an alcoholic, I swear…….ok maybe slightly but that’s beside the point.

All of these exciting plans have pushed me to dive deep into my Netflix queue in order to watch numerous episodes of Anthony Bourdain’s new show, Parts Unknown. I have had a longstanding infatuation with Mr. Bourdain. I respect his fuck-it lifestyle and can-do attitude when faced with even the most gut wrenching cuisine. At the end of every episode I am left with a yearning to travel. I am obsessed by the idea of exploring foreign lands and eating my way through new cultures. Unfortunately, I am currently ballin on a budget and therefore can not afford to jet set around the globe. Until I hit the lottery or finally learn how to sell my organs on the black market, I will have to settle for traveling through my taste buds. I have decided to use my stove as my passport and travel to foreign lands through my cooking.

First stop, INDIA! The land of saris and spices! As a former vegan, I am often nostalgic for dishes that are not only delicious but cruelty free and what better place to look for inspiration that a country that is home to approximately 500 million vegetarians! You’re welcome in advance.

COCONUT CHICKPEA CURRY

Curry

Prep Time: 10 minutes

Cook Time: 30 minutes

Serves: 4 (or 2 people with healthy appetites)

  • 1 tbsp. olive oil
  • 1 medium onion thinly sliced
  • 3 cloves garlic minced
  • 1 can chickpeas drained and rinsed
  • 1 can diced tomatoes drained
  • 3/4 can light coconut milk
  • 3 generous handfuls of mixed baby spinach and arugula
  • 2 tbsp. garam masala
  • 1tbsp cumin
  • 1/4 tsp cayenne pepper
  • 1/4 ground ginger
  • 1/4 tsp salt
  • 1 pinch coriander
  • squeeze of lemon
  • rice for serving
  1. Heat olive oil on medium-high heat in nonstick pan
  2. Add onions, cook until translucent
  3. Add garlic, cook until fragrant while stirring constantly
  4. Add garam masala, cumin, cayenne pepper, ginger, and salt. Stir to coat onions in spices
  5. Add chickpeas and tomatoes, cook for 2 minutes
  6. Add coconut milk, sir, and reduce heat to low-medium
  7. Cook for 20 minutes to allow liquid to reduce
  8. Add spinach and arugula mixture to pan and stir to cover greens
  9. Allow greens to completely wilt
  10. Add a squeeze of lemon juice and pinch of coriander, stir to mix
  11. Serve over rice
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