Last night I made curry, I
cannot remember the last time I did so. After seeing the kids reactions it made
me realize it had been to long and that they needed some more spice in their
lives. It is amazing when you have one
child how you introduce them to so many more things, but if they come quickly
then they don’t get the same introductions.
Our oldest was eating spicy foods or hot sauce by 8 months old, and now
at 12 still loves spice. My middle two
children at 4 and 5 years old are both bland food eaters, and going through the
not going to eat anything phase. Fortunately the 5 year old is coming out of it
and willing to try more. But as I step
back and observe my 2 year old eat, I see much more variety in his diet. Probably because there isn’t a younger sibling distracting me from giving him
foods. I wish I hadn’t missed this step with the middle two. At 2.5 years old he happily asks for hot
sauce on his eggs or in his soup, and devoured the curry last night.
The basic concept came from
Food Network, but like most recipes I find, it wasn’t right for me as written.
Cauliflower, Potato and
Garbanzo Bean Curry
1.5# potatoes, peeled and
diced
3 cups cauliflower, broken
into small florets
kosher salt
canola oil
1 ½ teaspoon yellow curry
powder
¼ teaspoon cayenne pepper
1 15ounce can garbanzo beans,
drained and rinsed
1 cup fried onions (this idea
was from FN, I thought it was weird, but I tried it and it worked)
Topping
¼ cup chopped fresh cilantro
2-3 Tablespoons lime juice
½ cup sour cream/vegan
alternative or plain Greek yogurt. (This is where you need to decide, I prefer
the non dairy alternative when I can, but I didn’t have any when I made this, I
used sour cream for the rest of the family)
Directions
Combine the 3 items for the
topping, mix well and set aside in the refrigerator until its time to eat.
Place the potatoes,
cauliflower and salt in a pot with enough water to cover. Bring to a boil, then simmer until almost
tender. When done, drain, but reserve at
least 1 ½ cups of the cooking water. Set
aside.
Heat oil in a large skillet
over medium high heat, add the potato and cauliflower mixture and cook stirring
occasionally until golden. Add the curry
and cayenne and cook, stirring, for about 30 seconds. You will begin to smell
the spices.
Add the garbanzo beans, fried
onions and half of the reserved cooking liquid.
Cook and stir over medium heat and start mashing the mixture with a
spoon (heck I grabbed my potato masher).
Just don’t go crazy with it, you don’t want a gluey mess. Continue stirring until it is heated through,
it will only take about 3 or 4 minutes.
Keep adding cooking water as needed, it will evaporate quickly.
Serve immediately with a dollop
of the topping. This is a meal in a
bowl, you don’t need anything else.
I wonder if you could make this in the crockpot? I may try it. Will let you know.
ReplyDeleteI made this tonight (stove, not crockpot). Very good!
ReplyDelete