Chickpea and Potato Curry

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Chickpea and Potato Curry
This is a vegan dish which is good served with fry bread or flatbread, and a salad.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Drain chickpeas. In a medium pot, add 6 cups of water to the soaked chickpeas and bring to a boil. Turn the heat down to low, cover, and cook gently for 1 to 3 hours, or until the chickpeas are very tender. Drain, reserving the cooking liquid.
  2. Put the drained chickpeas in a bowl. Add the cilantro, green onions, parsley, thyme, chili, and 1 tsp. of the salt. Mix gently and set aside.
  3. In a large wide pot or deep frying pan, heat the oil over medium-high heat. When hot add the onion and stir and fry for about 4 minutes, or until the onion pieces turn brown at the edges. Put un the garlic; stir and fry for another minute. Now add the curry powder and stir once or twice. Quickly add the potatoes, the chickpeas, their reserved liquid, the remaining salt, and enough water to barely cover the potatoes and chickpeas. Bring to a boil. Turn the heat to low, cover, and simmer gently for 30 minutes. Stir in the garam masala and cook another 5 minutes. Serve hot. Enjoy!
Recipe Notes

Recipe adapted from World Vegetarian

Kale Salad

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Kale Salad
This salad is sooo good, if you don't like spicy you may want to skip this one. The serrano pepper is what makes it!
Course salad
Servings
Ingredients
Course salad
Servings
Ingredients
Instructions
  1. In a large bowl toss kale with 3/4 of the parmesan, the olive oil a,d the lemon juice. Season with salt and pepper. Let sit for 10 minutes to tenderize the kale. Just before serving, sprinkle the pine nuts, currants, radishes, chili, and mint over the kale, and toss. Garnish with the remaining parmesan. Enjoy!
Recipe Notes

Recipe found and adapted from InStyle magazine.