Garbanzo Curry on Couscous

Let me make one thing perfectly clear - I have never been to India. Therefore, my knowledge of Indian-spiced foods (known as "curry" in most of the English-speaking world) is second- or third-hand. I love to eat at Indian restaurants, and I love to cook from my Indian cookbook. This is an all-time favorite recipe in our home - simple, tasty, and exotic. -Jake.

Update 6/12/14: Last night I was making this dish and I tried a little variation: instead of broth (in the curry) I used tomato juice, and I added about a tablespoon of minced fresh ginger with the garlic. Both changes made for a great improvement!

Ingredients

• 2 teaspoons canola oil
• 4 cups cut fresh vegetables - bell peppers, zucchini, carrots, celery, broccoli, red onion . . .
• 3 cloves garlic
• 2 cups vegetable broth, divided
• 1 1/2 teaspoons curry powder (and like last time, I still like McCormick brand, although you could make your own)
• 1 can (15 ounces) garbanzo beans (aka chickpeas), drained and rinsed.
• 1/3 cup golden raisins
• 1/4 to 1/2 teaspoon salt (to taste)
• 3/4 cup couscous
• 1/4 cup chopped fresh cilantro
• 1/4 cup sliced or slivered almonds, toasted

Directions

Over medium-low heat, heat oil in large saucepan. Add vegetables and sweat for 5-10 minutes, or until the veggies are slightly softened. Add garlic, cook 1 minute (until fragrant). Stir in 1 cup broth, curry powder and red pepper. Bring to a boil. Reduce heat, cover the simmer for 5 minutes. Stir in garbanzo beans, raisins, and salt. Cover and simmer for 2-3 minutes or until vegetables are tender.

Over medium high heat, bring 1 cup of broth to a boil in a sauce pan. Stir in couscous. Remove from hear and let stand for 5 minutes. Stir in cilantro and almonds with fork to fluff the couscous. To serve, spoon couscous into bowls then top with garbanzo curry.

Veggie Coconut Curry

I love curry! Although I know that most things in America called "curry" aren't really from the subcontinent, I love the flavor profile that American "curry powder" brings to any dish. Add coconut milk, and you almost feel like you're in Asia.

Ingredients

• 1 tablespoon olive oil
• 1 small/medium onion, frenched (see this old post if you're not sure what that means)
• 1 red bell pepper, seeded and sliced
• kosher salt
• 4 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 1/2 teaspoon white pepper (or black)
• 1 teaspoon curry powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon sweet paprika
• 4 cups chopped mixed veggies (broccoli, cauliflower, carrots, asparagus, green beans, etc.)
• 1 can (14 ounces) coconut milk. (It could be homemade.)

Directions

Heat olive oil in a large skillet over medium-high heat. When it starts to shimmer, add onion and bell pepper with a pinch of salt. Cook until the onions are softened and start to brown around the edges, about 10 minutes. Reduce heat to medium and continue to cook, until the onions are golden brown, about 10-15 more minutes. Add garlic, ginger, pepper, curry, coriander, cumin, turmeric, and paprika, stirring to combine. Once the spices are fully mixed, stir in the veggies and coconut milk. Once the coconut milk is bubbling, cover, reduce heat to medium-low and simmer for another 10-15 minutes, until the veggies are cooked. Serve over cooked rice, couscous or quinoa (which is my favorite).