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Sunday, March 1, 2009

Thunder snow and some good eats

Yes, thunder snow. As in it's been snowing this morning and now I'm hearing thunder. How odd. Even growing up in Kansas, home of weird weather, I've never experienced thunder snow.

Anyways, I decided to snap a pic of the snow to document it since it's such a rare occurrence here in Georgia.



Today's been one of those perfect hang out at home days. I slept in a bit, then did some yoga since I'm participating in the 31-day yoga challenge at Carrots 'n' Cake.

I also decided to putter around the kitchen a bit today. For reasons still unknown to me, I decided to buy some produce at Costco last week when it's only the 2 of us and the fact remains that I have tendencies to not go through fresh veggies fast enough before they go bad. So that's why you've seen a lot of spinach and tomato in my recent posts. I thought I'd better cook something that would make good use of them since they're still doing pretty good in the fridge.

I wanted something colorful, healthy, and spicy to counteract the blechhyness going on outside. Looked in the pantry and cabinets and spotted some chickpeas and potatoes and realized it'd been a while since I've made a good veggie dish.



Spicy Chickpea, Potato, and Spinach Curry

2 tbsp. canola oil
1/2 cup onion, chopped
1 green chili, finely sliced
2 cloves garlic, minced
1 tsp. ginger paste
1 cup tomatoes, chopped

1 tsp. ground cumin
2 tsp. ground coriander
1/2 tsp turmeric
1/2 tsp. red chilli powder (this stuff is HOT, use regular chili powder or paprika)
salt to taste

1 medium potato, chopped into small pieces
1 can chickpeas, drained

3 cups fresh baby spinach

1/2 tsp. garam masala

Heat oil in large pan over medium high heat. Add onion pieces and cook until they start to brown. Add green chili, ginger, and garlic, cook for a couple minutes. Add tomato, cook a minute more.

Now add the spices and combine thoroughly, adding water as necessary. Add potato and chickpeas. Add about 1/4 cup water, bring mixture to a boil, then lower heat to medium low and simmer for 20 minutes. Stir and add water as necessary.

After potatoes are cooked through, add baby spinach, and mix everything so that spinach begins wilting. Cover and let steam for about 10 minutes. Once spinach is wilted, taste for seasonings and adjust as necessary. Finally, add the garam masala, stir, and let sit for 10 more minutes for flavors to mingle.

2 comments:

Nicole (Sweetie Pie) said...

That curry is right up my alley! Yum!!

Spiceaholic said...

You should definitely try ti!