Happy New Year, Friends!
I hope your holiday season has been full of joy and peace, and that all of your new year’s resolutions are coming to fruition.
I must apologize for being MIA lately….but I have definitely had some valid excuses. The stomach flu. Ick. Yuck. Bleck. Imagine trying to cook or look at pictures of food or revise recipes when you are on the verge of throwing up. Not. Fun. Period. I think you get the idea.
Aside from a sickly January 1st and my lack of previously promised exercise regime, I have something to celebrate. Yesterday marked the 3rd month anniversary of Vegan Yumminess! I’m still traveling in the beautiful Pacific Northwest, but when I get home, I’ve got some great ideas to celebrate this mini-milestone with you. Most importantly, I want to thank God and you, my faithful readers, for supporting me in my food blogging journey.
So, yes. I did make some curry last week. And it was delicious.
Lately, I’ve been toying with curries made out of undiluted, unadulterated, unprocessed garbanzos. It is just so easy to want to throw some kind of veggie meat or tofu in everything these days, and I just wanted to take a moment to appreciate whole garbanzos as an excellent source of unrefined protein. They are so frequently shmashed into hummus or mixed with gluten flour to make patties or whatever, and I just wanted the whole garbanzo to have its very own time to shine. I’m smiling, just thinking about it now.
For this curry, I used a new favorite Indian curry paste of mine: Golden Curry. What I love about it is that it can be found at almost any major grocery store–Walmart, Kroger’s, etc. I have tried both the mild and medium spiced varieties, and I didn’t find either of them to be too hot for my taste. In fact, I even added some hotness to the mild version.
Okay, Folks. That’s all for now. I have a plane to catch tomorrow to head home to my sweet hubby. I can NOT wait to see him. Gotta catch some beauty ZZzzzz’s. Alright. G’night!
Easy Garbanzo Curry
|Prep time||10 minutes|
|Cook time||20 minutes|
|Total time||30 minutes|
|Meal type||Lunch, Main Dish|
- 5 medium potatoes (chopped)
- 2 cans coconut milk (30 ounces total)
- 1 tablespoon extra virgin olive oil
- 1/2 onion (chopped)
- 2 cloves garlic (minced)
- 5 tablespoons Curry paste (I use Golden curry--the whole package)
- 4 1/2 cups cooked garbanzos (or three 15-ounce cans, drained)
- 2 cans diced tomatoes (30 ounces total, with juice)
- 1 tablespoon cumin
- 1 teaspoon salt (or to taste)
- 1/2 cup fresh spinach (torn)
Update: For those of you who are looking for a great Indian curry flavor without any MSG or difficult to pronounce ingredients, try this homemade paste recipe from Tanvi at Sinfully Spicy. I haven’t made it yet myself, but the ingredients look fabulous, and I’m definitely putting it on my list to try.