curried away

02.01.2011 · Posted in Oh My Sweet Goodness

As us Chicagoans brace for our own snow storm today and tomorrow, I thought it was fitting to showcase one of my latest attempts at chickpea curry. Don’t you just love something warm, fragrant and spicy during these dreary winter months? This version from Cooking Light is especially easy as you can dump most everything directly into a crock pot! The rich sauce is so flavorful you’d barely guess it’s light, and the abundance of vegetables and brown rice made it especially easy to scoop up that second helping.
A special note of interest: Being a slightly disorganized person, I left for the market thinking I had enough chickpeas in my cabinet to carry out the recipe. Well, I actually had two cans of chickpeas, and one can of cannelloni beans. Not one to dwell, I mixed these together and voila! The difference was barely noticeable. Why do I share this? Because this recipe is so easy and versatile I’m convinced you can add and subtract most any veg (and in my case bean) and it’ll still be divine. Happy eating …

|| Photo by Taryn. Recipe via Cooking Light. ||

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One Response to “curried away”

  1. That looks so yummy! My sister is working on a curry potpie for her tiny pot pie business, small comforts.
    I like your new glasses too!

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