Wednesday, February 29, 2012

Good Things Like Kale and Chick-Pea Curry

Last week when I went to the grocery store I tried to think of several low cost ingredients that I could use to make like, 7 dishes, hopefully to last us a week. I have been lazy, coming home from work and my run, not wanting to cook and just making a beeline for the couch or my Etsy endeavors. Which is great for me but bad for the budget. Time to get off my behind. When I have a plan, it's easier to get it together, at least in time for Wheel of Fortune. And when I get myself in the kitchen, I really do think cooking is relaxing. So this week I made Mexican dishes with jalepinos, limes and roasted red peppers and several Indian (inspired) dinners with curry paste, coconut milk and the limes. And chick peas and beans which I used for both. AND I have some ingredients left over for my bonfire/taco bar Friday night. I feel financially savvy and I do not usually claim that. Especially since we started taking the Dave Ramsey class and I found out I have been happily living my life doing lots of things wrong. I wish I cared more. Oops. (Just kidding I really do care).

Gypsy Slow Down

I am making the most amazing carmilized corn and jalepino salsa that I love for Friday night, which I'll have to share when I take some pictures of it. I am so glad tomorrow is Thursday, my day off this week. I need to sleep past 5:30 am. Besides sleeping, I plan on making a peanut butter chocolate cake for our first Alpha Pre-Marriage course we are helping lead, from a recipe in the latest Bon Appetit mag.  It looks really good. Also thinking of making some fried ice cream to go with the taco bar party on Friday. There might be some blog posts coming in the near future, if I don't get lazy again.

Gypsy Slow Down

One of the curry dishes I made was so good, so easy and a really good low budget week night (or weekend) dinner that I have to share it with you. It's not that sexy looking but it makes up for that with tons of flavor. Kale and chick peas get a savory bath in coconut, curry and garlic. Lime adds a really good acidic kick to compliment the curry. For my other dishes I used recipes but for this one I just threw together these flavors, sort of a combination of everything. Also really good left over for lunch the next day.

Kale and Chick Pea Curry with Rice

1 bunch of kale, leaves removed from stems
1 onion, sliced
4 tablespoons butter
2 cloves garlic, smashed
3 tablespoons mild curry paste
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon mustard powder
1 lime, juiced
1 can coconut milk
1 cup condensed chicken broth
1 14 ounce can chick peas
Salt and Pepper
Brown rice, cooked

In pan, saute onions with butter until soft. Add kale and garlic and saute until kale starts to wilt. Add curry paste, turmeric, cumin and mustard powder and saute for two minutes. Add half the juice from the lime and the chicken broth. Cover and simmer for ten minutes. Add the chick peas and coconut milk and simmer for additional ten minutes. Season with salt and pepper and serve over rice.

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