Easy Indian Food
I love indian food. I don’t like buying those little frozen dinners or those foil pouches that barely contain one meal for almost $5. I found a great recipe for a curry vegetable dish that goes with rice. It’s easy and a great way to use up odd veges you have hanging around. If you keep a few things in teh pantry, you can make this anytime. It uses curry paste and a can of coconut milk (lite or regular is fine), a can of chickpeas and a can of diced tomatoes. All are available at the local big supermarket around here, even the curry paste. Here’s the recipe.
Curry paste – whatever kind you like.
1 can of coconut milk – lite or regular
1 14 oz. can of diced tomatoes, plain (not italian seasoned)
1 14 oz. can of chickpeas
small chopped onion
a chopped sweet potato (or whatever fresh vegetables you like)
Cook the onion and fresh veges and potatoes in a bit of olive oil for about 3 or 4 minutes, until they start to get tender. Add scant 1/4 cup of curry paste and stir it in. Cook, stirring for about 2 or 3 minutes. Stir in the coconut milk, tomatoes and chick peas. Cook for a few more minutes, until the veges are cooked but not mushy.
Serve over rice.
This is great with naan or other warm flatbreads.