Chickpea and sweet potato curry

An easy, tasty and lazy weeknight meal. Warm and spicy and filling.

Ingredients
2 small onions (or 1 larger one), diced
2 cloves of garlic, minced
an inch (or so) of ginger, grated
1 table spoon curry mix of your choice, ground
1 can chickpeas
1 large sweet potato, cubed
1 cup water
1 can coconut milk
1/2 cup frozen peas
1 cup diced tomatoes
basmati rice, to serve
1 table spoon peanut oil
ingredients

***

1. In a thick bottomed saucepan warm the oil. Add the diced onions and cook, stirring often, until translucent.
onions

2. Add the garlic, the ginger, and the curry spices. Cook the aromatics with the onions until fragrant.
aromates

3. Rinse the chickpeas and add to the pot. Peel the sweet potato and cut roughly into cubes. Add it to the pot as well.
veggies1

4. Add the coconut milk and the water.
Mix well and simmer for 10-15 minutes or until the sweet potato cubes are tender.
liquids

5. Stir in the frozen peas.
peas

6. And the tomatoes.
Once the peas and tomatoes are heated through the curry is ready.
tomatoes

7. Serve with the basmati rice.
serve

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Lazy Jambalaya

Wholly inaccurate, but easy enough on a weekday. A satisfying one-pot meal with plenty of leftovers for lunches. Leftover portions freeze rather well, so that is always a bonus.

Ingredients :
3 Italian sausage (spicy)
1 onion, chopped
3 celery branches, chopped
1 yellow bell pepper, chopped
1 cup frozen peas
2 cloves of garlic, minced
1 can diced tomatoes
2 cups rice
4 cups chicken broth
1/2 table spoon cajun spices
1 table spoon paprika
1 lb shrimp
olive oil
ingredients

1. In a large enamel faitout or dutch oven, warm about a table spoon of the oil. Remove the casing from the sausages and add to the pot.
sausage1

2. Break apart into clumps as it cooks.
sausage2

3. Once the meat is almost fully cooked, add the onion, bell pepper and celery.
veggies

4. Stir in and cook for a  minute or two then add the frozen peas.
peas

5. Give the peas a mine to start thawing then add the tomatoes and garlic.
tomatoes

6. Add the rice. Stir it in, to coat the rice.
rice

7. Add the chicken broth, paprika and cajun spices.
stock

8. Bring to a boil then lower the heat to low and cover. Simmer for 10 minutes (to get the rice started)
cook1

9. Add the shrimps, still frozen, in a single layer on top.
shrimp

10.  Cover and return to heat for 5-10 minutes, or until the shrimps are nicely pink.
shrimp2

11. Allow to stand for a few minutes (the liquid will be absorbed). Portion out and enjoy!
serve

Arroz con Pollo

Well, not a traditional version., but close enough. A nice warm and filling casserole of spicy chicken and savory rice. Reheats beautifully for lunches and has enough depth of flavor that you don’t get bored eating it after a few days.

Ingredients:
1 table spoon apple cider vinegar
2 tea spoon red pepper flakes
2 large cloves of garlic
1 tea spoon salt
1/2 tea spoon pepper
6 chicken thighs (bone in, skin on if you want)
1 onion
2 bell peppers
4 cups chicken stock (1 liter)
generous pinch of saffron threads
1 pint diced tomatoes
1 dried yunnan pepper
1/2 tea spoon cumin
2 bay leaves
2 cups rice
ingredients

***

1. Combine the apple cider vinegar, pepper flakes, minced garlic cloves, salt and pepper.
marinade

2. Put the chicken in a large ziploc bag.
chicken1

3. Pour the marinade over the chicken and massage to coat the meat. Put in the fridge for 1 hour minimum, up to overnight.
chicken2

4. When you’re ready to cook the chicken, chop the onion and bell peppers.
veggies

5. Pour the chicken stock in a large pot and bring to just under a boil.
broth

6. Warm the oil in a large enamel cast iron pot (Dutch oven or French faitout). Retrieve the marinated chicken and add to pot in a single layer over medium to medium-high heat. Allow to cook for a few minutes, just to get some color.
Don’t breathe in the fumes… vinegar and red pepper flames are hard on sinuses.
meat1

7. Flip and color the other side then set aside.
meat2

8. Your broth should be warm by now. Add the saffron, then turn the heat to low and allow to steep.
broth2

9. Drain excess fat from the pot (especially if you cooked your chicken with the skin on).
Add the vegetables to the pot. use the moisture from the onions to scrape up any tasty stuck bits. Cook on medium heat for 2-3 minutes or until softened and the onions start turning translucent.
veggies2

10. Add the tomatoes.
tomato

11. Once the tomatoes are bubbling, add the ground cumin.
cumin

12. Add the rice.
rice

13. Stir the rice until it has absorbed the pan juices, about 3-5 minutes. Return the chicken to the pot.
rice2

14. Add the saffron broth, bay leaves and crumble in the yunnan pepper.
liquid

15. Bring to a boil. Then lower the heat to a low simmer and cover.
liquid2

16. Cover and cook for 20-25 minutes. Then turn the heat off and allow to stand for 10 minutes.
cooked

17. Portion out and enjoy!
portion

Butter Chicken

Funnily enough, a butter free version of butter chicken. Delicious, tender chicken and a savory sauce. It uses both a “Butter chicken masala” pre-made mix and some whole spices.

This is a two step recipe. First the marinade, then putting everything together.

Marinade ingredients :
3 chicken breast
1/2 cup plain greek yoghurt
2 tea spoon butter chicken masala
juice from 1/2 lime
1/2 tea spoon salt
ingredients1

Butter Chicken ingredients :
Marinated chicken
4 onions
6 black pepper corns
6 green cardamom pods
1 thumb length cinnamon stick
2 star anise
2 tablespoon butter chicken masala
1 small can of diced tomatoes
3/4 cup cream
1/4 cup almond meal
1/2 cup water
2 table spoon oil
salt
ingredients2

***

1. In a mixing bowl, combine the marinade ingredients.
marinade1

2. Add the diced chicken.
marinade2

3. Stir to coat with the marinade. Cover and set aside (several hours, up to overnight).
marinade3

4. Peel and quarter the onions. Put in a pot with water and boil for 10 minutes until soft.
onions

5. Pre-heat the oven to 400F.
Pour the chicken into an oven safe dish and cook for 10-15 minutes. You want it mostly cooked.
chicken

6. Drain the water from the onion and transfer them to a blender.
onions2

7. And puree them.
onion3

8. Heat the oil in a skillet. Add the onions to the skillet.
onions4

9. In the mean time grind the cardamom, black pepper corn and star anise.
spices

10. Cook until the onions have given up most of their water and start to form a paste. You can go a bit further then I did, almost caramelizing them. Add the ground spices and the butter chicken masala.
add-spices

11. Cook for 2 minutes to fry the spices a bit and make them fragrant.
spices+onions

12. Add the tomatoes.
add-tomatoes

13. Add the cream.
add-cream

14. Take the chicken out of the oven­.
chicken2

15. And using a slotted spoon transfer the chicken to the sauce. You want to leave behind any water or “broken” marinade. Stir in and allow to simmer for 10 minutes.
add-chicken

16. Add the ground almond. Stir it in, it will thicken the sauce. Add the water to loosen it up.
add-almonds

17. Serve with warm naan bread.
serve

Green lentils & Kale

A cheap and easy dish, thrown together with what was lying around in the pantry. And the kale I keep getting from my CSA and needed to use up.

Ingredients :
1 cup green DuPuy lentils
1 onion, diced
2 carrots, diced
1 large diced tomatoes can
2 cups chicken broth
1 bundle of kale
1/2 tea spoon red pepper flakes
1/2 tea spoon thyme
1/4 team spoon rosemary
2 cloves of garlic
zest and juice of 1 lemon
olive oil
salt and pepper

ingredients

***

1. Warm some olive oil in a large soup pot and sweat the onion for a new minutes.
onions

2. Add the carrots and sweat until they start to soften.
carrots

3. Add the garlic, red pepper flakes, rosemary and thyme. Take a moment to appreciate how the purple carrot has stained everything else.
spices

4. Add the lentils and stir to coat.
lentils

5. Add the tomatoes.
tomatoes

6. Add the chicken stock. Bring to a simmer and cook until the lentils are ready (30-40 minutes).
broth

7. Strip the kale leaves from the stems and tear into bite size.
shred

8. Shove the entire pile of it into the soup pot.
stuff

9. Within a few minutes it will wilt down into near nothingness. Add the lemon juice and lemon zest. Taste and adjust seasoning.
wilt

10. Serve warm.
bowl