Monday, October 11, 2010

Chickpea Curry with Squash and Cabbage

Found in our CSA box last weekend: tinda squash and chinese cabbage, and a recommendation to make a curry. So we did.

Serve this over some Bhutanese red rice or brown basmati rice cooked with some cumin seeds, a pinch of saffron, and a couple lightly crushed cardamom pods. (Heat a little olive oil in a pot until very hot, add the cumin seeds and stir a couple times, then add the saffron and cardamom pods, then the rice, stirring to coat the grains. Then, add the water and cook as you normally would.)

Olive oil
1/2 yellow onion, chopped
1 tsp black mustard seeds
A heaping spoonful of good-quality curry powder
1 tinda squash, scrubbed and cut into thin 1-inch strips (I removed the seeds as I went, since they seemed pretty tough, although I'm not sure if you have to)
1/4 tsp ground turmeric
Ground cumin
1 1/2 cups cooked chickpeas (or canned)
A little chopped spinach (frozen works fine)
A small bunch of Chinese cabbage, julienned, rinsed, and dried
A splash of cream
A little black pepper
Some chopped fresh cilantro

Heat olive oil in a large pan over high heat. Add the mustard seeds and stir a few times until they start to pop. Add onion and a pinch of salt and turn the heat down to medium-high. Saute until translucent, turning the heat down a little if necessary.

Push the onion to the side of the pan, turn the heat back up to medium-high, and add a little olive oil to the empty side. Add the curry powder to the olive oil and stir it in so that it toasts for 5-10 seconds, then stir into the onion. Add the tinda squash and cook, stirring, for a minute or two, then add the chickpeas, a pinch or two of salt, the turmeric, and a liberal sprinkling of cumin. After a minute more, add 1/4 cup of water and cover the pan. Turn the heat down to medium-low and let simmer for 10-20 minutes, adding more water if it starts to dry out, until the squash and chickpeas are tender. At some point, taste it and make sure it's flavorful -- if not, you might want to add some more curry powder. When it's almost done, add the spinach and cook for 2-3 more minutes.

Last, turn the heat back up to medium, stir in the cabbage, and cook for just a few moments until it starts to wilt. Turn the heat off, add the cream and a dash of pepper, and adjust salt and other seasonings to taste. Sprinkle with a little cilantro, and serve.

Serves 2.

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