Hearth & Table - October 20, 2020
We were so happy to hand out twice as many meals this week as the previous week! THANK YOU for helping us spread the word to students about this program.
Often, Chef Ryan likes to encourage students to experiment with flavor - in this case, spices. Even if you don't have a wide array of base ingredients, your willingness to diversify how you work with flavor will really expand your experience of what you have available to eat on a daily basis.
This meal is one that warms you up both because it's served hot and because that curry spice just hits the spot.
Chickpea & vegetable curry over rice
3 tablespoons cooking oil (canola, vegetable, or grapeseed)
2 onions, julienned
1⁄2 head garlic, cloves peeled & sliced
1 1⁄2 lbs vegetables (broccoli, zucchini, bell pepper, carrots, or anything seasonal), cut bite-sized
3 tablespoons curry powder
2 small cans coconut milk
1 lg can garbanzo beans (aka chickpeas), drained & rinsed
1 bag/sm. tub baby spinach
1 tablespoon lemon juice
Salt & pepper to taste (about 1 tsp salt & 1⁄2 tsp. pepper)
Rice for serving, cooked according to the package instructions
1. In a large pot, heat the oil over medium heat. Add the onions and cook for 10 minutes, stirring often. Add the garlic and cook 5 minutes more.
2. Add the vegetables and curry powder and cook 5 more minutes. Then add the coconut milk and chickpeas, and cook until the vegetables are just done.
3. Add the spinach, lemon juice, salt & pepper, and cook until the spinach is wilted. Taste for seasoning, and serve over rice.