Enough concerning smart consumption and on to the preperation of our hearty green chickpea curry. The idea of a warming mix of vegetables, spices, rice, and naan bread makes me more and more satisfied. I'm all about versatility, and curry is the best way I have found to feel more nourished by solely a rainbow of vegetables and starches. Dried chickpeas are such a rich pantry-stocker and play a significant role in this dish. But, thinking outside the box, I implemented a few dark horse choices including fresh tomatillos and serrano peppers while sticking with several familiar faces. I hope you enjoy the warmth of the chiles, the tanginess of the tomatillos, the richness of the coconut milk, and the complexity of the spices.
And did I mention it does wonders for relaxing a winter cold?
1 Spanish onion finely diced
3 cloves garlic finely diced
1-1/2 C. chickpeas soaked overnight
1 (14 oz) can coconut milk
1 small bunch cilantro
1 jalapeno; deseeded and finally chopped
2 serrano peppers (sliced thinly)
1 T. turmeric powder
4 T. green curry powder (such as phuket)
Oil for Sauteing
Remove chickpeas from soaking bowl and cook in a pot of simmering salted water for approximately fifteen minutes or until just beginning to soften, then drain in cold water. Prick tomatoes and tomatillos once with a knife then blanch in a pot of boiling water until skins become loose. Meanwhile saute onion, garlic, serrano, and jalapeno in large heavy skillet in oil for approximately two minutes. Carefully remove tomatoes and tomatillos from pot and remove skins and remove tough core trying to loose as little juice as possible. Place in pan and smash with tomato masher until sauce begins to form. Add chickpeas and stir together. Add curry powder, turmeric and coconut milk in increments, tasting and adding any salt if necessary. Simmer over low heat for approximately eight minutes or until curry is desired consistency. Enjoy served over white rice.
1/2 Package Yeast
1/2 cup warm water
2 tablespoons white sugar
1 tablespoon and 1-1/2 teaspoons milk
1/2 egg, beaten
1 teaspoon salt
2-1/4 cups bread flour
1 teaspoon minced garlic
2 tablespoons butter, melted
Salt to taste
1. Combine water, sugar, yeast and proof until foamy. (about 10 minutes)
2. Add egg, milk, salt, and gradually add flour until a soft dough forms. Knead dough 6-8 minutes on floured surface.
3. Place dough in bowl. Allow to rise until doubled in size. (about an hour)
4. Punch dough down. Knead in garlic. Pinch off golf ball sized ball of dough and roll into smooth balls. Place on sheet. Cover and let rise until doubled (about 30 minutes).Meanwhile, begin preparing pan as needed.
5. Heat grill or cast iron skillet to high heat. Once pan is heated, lower heat to medium high, paying careful attention to the temperature. Once dough is ready, flatten as thinly as possible and place on grill pan/skillet. Cook 1-2 minutes and flip to other side. Cook for another 1-2 minutes & remove from pan. Carefully monitor bread and pan heat!
6. While still warm, brush with melted butter and sprinkle with sea salt.