Chickpea and Potato Curry

My husband doesn't care for Indian food. Too spicy for him. Admittedly, some of it is too spicy for me, too. This dish, however, is very mildly spiced and simply delicious!

Chickpea and Potato Curry

One onion, diced
3 potatoes, diced
2 sweet potatoes, diced
One can chickpeas, drained and rinsed
1 t. cumin
1/2 t. curry powder
1/4 t. cayenne
1/4 t. salt
1/4 t. black pepper
One can coconut milk
1/4 c. vegetable broth
1/2 c. frozen green peas

Saute the onion in some oil until softened. Add the potatoes, sweet potatoes, chickpeas, spices, coconut milk, and broth, and bring to a boil. Reduce heat and simmer about 20 minutes or until the potatoes are softened. Add the peas and cover, simmer about 5 minutes. Serve. Enjoy!

Curried Chicken Day

Today is Curried Chicken Day. I'm only over the last year or so new to Indian cuisine. I'd pretty much avoided it in the past, thinking it too spicy. But I've had several dishes that I especially liked, so am still working my way through the cuisine.

One day Whole Foods had some vegan curried chicken on their hot bar, and I tried some. Omg, it was delicious! I think I went back a few more times that week just to get more. Which, of course, can get expensive, so I decided to try to make some at home.

Curried Chicken Salad

One package favorite frozen chicken (mine is Delight Soy nuggets), baked according to package directions, chopped
1/4 c. diced red onion
 ribs celery, diced
1/2 to 1 cup chopped peanuts
1-1/2 c. vegan mayonnaise
2-1/2 T. curry powder
Dash turmeric
Salt and freshly ground pepper, to taste

Mix everything together in one large bowl, until coated well. Serve. Enjoy!

Samosa Pie

We've bought samosas from the frozen food section a couple of times and found them to be mediocre. My daughter actually got sick after eating some and now refuses to eat them. I wanted to try to make my own at home, but decided to compromise a bit and make it simpler. I also used a lot less curry than conventional recipes call for. To me, a little curry goes a long way.

Samosa Pie

3 large potatoes, baked, cooled and peeled
One can cut green beans, drained
One frozen pie crust
One onion, chopped
3 carrots, chopped
1 t. fresh ginger, minced
1 t. curry powder
1/2 t. cilantro (or coriander - they are the same thing)
1/2 t. salt
1/4 t. cumin
1/4 t. cayenne pepper
One can chickpeas (or garbanzos - they are the same thing), drained
One can tiny green peas, drained

Saute the onion, carrots and ginger in olive oil until softened. Stir in the herbs and spices until mixed well. In a large bowl add the potatoes and chickpeas and mash slightly. To this add the sautéed vegetables, green beans and green peas. Mix well. Spoon this mixture into the pie crust. Bake at 400 for about 45 minutes. Serve. Enjoy!

It made enough for two pies, but I chose instead to bake the rest without a crust in a casserole dish. I thoroughly enjoyed this, and thought the curry was just right. If you are a curry fan, you can probably add up to 1 tablespoon of curry, or more if you are so inclined.