2 cups refrigerated unsweetened coconut milk (we used the So Delicious brand)
2 Tbsp. Thai green curry paste (we used Thai Kitchen brand)
1/4 tsp. crushed red pepper (optional) (we used it)
2 (15-oz. each) cans no-salt-added garbanzo beans, drained (we used regular cans of garbanzo beans)
2 cups thinly sliced fresh spinach
1/4 cup chopped fresh cilantro
2 cups hot cooked brown rice
Optional garnishes: fresh cilantro, lime wedges, sliced green onions, and/or toasted cashews (we used them all)
Take a large saucepan out and set it over medium heat. Add the onion, sweet pepper, and garlic to the skillet, stirring now and then for 3 to 4 minutes or until the vegetables are tender. During those 3 to 4 minutes, add one to two tablespoons of water into the skillet when needed so the food doesn’t get stuck to the skillet (we had to do that repeatedly). Once the vegetables are tender, mix in the coconut milk, curry paste and (if you’re it) the crushed red pepper. Bring the sauce up to a boil, adding in the garbanzo beans. Once it’s at a boil again, stir in the spinach and cilantro until all of the spinach has wilted. Serve the curry over rice, adding on your choice of garnishes.
This tastes good but we’re going to add more crushed red pepper next time since we really didn’t get any spiciness from the dish. All of the toppings made this dish even better but it was the cilantro and green onions that we thought added the most.
This recipe came from Forks Over Knives.
We weren’t paid in any form to promote So Delicious, Thai Kitchen, or Forks Over Knives.
1 (15-oz.) can unsalted chickpeas, rinsed and drained (we used regular salted chickpeas)
2 tsp. toasted sesame oil
1 tsp. garlic powder
½ tsp. kosher salt, divided
½ tsp. ground ginger
3 Tbsp. tahini (sesame seed paste), well stirred
1 tsp. grated peeled fresh ginger
1 tsp. grated fresh garlic
1 tsp. rice vinegar
3 Tbsp. hot water
4 tsp. Sriracha chili sauce
2 tsp. water
¼ cup thinly sliced green onions
½ tsp. black and white sesame seeds (we could only find white sesame seeds)
Preheat your oven to 400 degrees.
Rub the sweet potatoes with the canola oil*, piercing the sweet potatoes liberally all over using a fork. Place the sweet potatoes in the oven (we lined our rack with aluminum foil before placing the sweet potatoes in the oven). Cook the potatoes for 1hour or until they’re tender (we cooked ours for 1 hour). Take the potatoes out of the oven (aluminum foil included if you’re using it) (don’t turn the oven off) and let them cool, splitting each one in half lengthwise, gently scoring the inside flesh with the tip of a knife.
Take a baking sheet out (we lined ours with aluminum foil) and put the chickpeas on it, blotting the chickpeas dry afterwards with paper towels. Pour the sesame oil over the chickpeas, tossing the chickpeas afterwards to make sure they’re coated all over. Sprinkle on the garlic powder, ¼ teaspoon salt, and the ground ginger, tossing again to coat. Place in the oven to cook for 30 minutes total, stirring the chickpeas around after every 10 minutes.
Take a mixing bowl out and stir together the tahini, grated ginger, grated garlic, and rice vinegar in it. Pour the 3 tablespoons of hot water in, mixing until the tahini mixture looks smooth and loose.
In a different bowl, stir together the sriracha and 2 teaspoons of water just until combined. For each sweet potato half, drizzle on 2 teaspoons of the tahini mixture, a little bit of the remaining salt, and topping each with the chickpeas, some of the remaining tahini mix, the sriracha sauce, green onions and sesame seeds.
*We didn’t measure how much oil we used, we just made sure that the sweet potatoes were coated in the oil.
These sweet potatoes were not only delicious but very filling ! The crunchy chickpeas were a nice contrast to the tender sweet potato. If we changed one thing about this, we would double the sauces next time. It’s nice how easily you can change the ratio of the sweet, spicy, and the savory flavors in this simply by how much you do or do not use of the tahini mixture and sriracha mix.
We got this recipe from Cooking Light.
We weren’t paid in any form to promote Cooking Light.
2 ½ cups vegetable broth (we used Swanson’s organic vegetable broth)
2 Tbsp. reduced-sodium soy sauce or tamari (we used reduced-sodium soy sauce)
2 Tbsp. pure maple syrup
2 Tbsp. tomato paste
¾ lb. Yukon gold potatoes, cut into ¾-inch pieces (2 ½ cups)
1 large carrot, sliced diagonally ¼-inch thick (we used 2 medium)
4 cups large (1 x 2-inch) cauliflower florets (we cut them into bite-size pieces)
1 (15-oz.) can chickpeas, rinsed & drained
1 cup (from a 13.5-oz. can) coconut milk (we used regular, not lite coconut milk)
¼ cup chopped fresh cilantro, plus more for garnish
½ cup frozen peas (we used ¾ cup)
Salt to taste
Cooked basmati rice (we used brown basmati rice), for serving
Sriracha, for serving (optional)
Take a heavy 4-quart pot out and pour the coconut oil in, setting the heat to medium. Once the oil’s melted and hot, add in the onion and stir frequently for 5 to 7 minutes or until the onion’s lightly browned. Toss in the ginger and garlic, stirring constantly for 30 seconds or until they’re fragrant. Now add in the following ingredients, stirring to combine: curry powder, pepper flakes, broth, soy sauce, maple syrup, and tomato paste*.
Add the potatoes and carrots to the pot, putting a lid on afterwards and just waiting for it to come to a boil. Once boiling, turn the heat down so it’s just at a simmer and cook for 10 minutes or until the potatoes are tender. Mix in the cauliflower, chickpeas, coconut milk and the ¼ cup cilantro. Once the curry is at a simmer again, leave the lid slightly ajar and cook for 5 to 7 minutes or until the cauliflower is tender. Gently stir in the peas and cook for another minute, just to get the peas heated through. Take the pot off the heat and season with salt to taste. Serve the curry with the rice, adding cilantro to garnish on individual portions and serving with sriracha if the curry isn’t spicy enough for you.
Serves 6 (1 2/3 cup per serving).
*The tomato paste may not break down completely when you mix everything together but it will as it gets heated through.
We like the level of heat this has on its own but that heat will get cut down a little by the rice once they’re eaten together. This was a very filling dish thanks to the combination of chickpeas, potatoes and the “meatiness” of the cauliflower as well. Hope you’ll like it as much as we did !
4 tablespoons grapeseed or other neutral oil, divided (we used grapeseed oil)
1 ½ teaspoons ground coriander
1 teaspoon ground cardamon
1 teaspoon sweet paprika (we used smoked paprika)
½ teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon nutmeg
1/8 teaspoon cayenne pepper (we used ¼ teaspoon)
Kosher salt and ground black pepper (we used kosher salt and freshly ground black pepper)
1 teaspoon cumin seeds
12 ounces russet potatoes (about 2 medium potatoes), peeled and cut into ½-inch cubes
1 tablespoon finely grated fresh ginger
3 medium garlic cloves, finely grated
1 tablespoon tomato paste (we used Hunt’s tomato paste)
1 ½ cups water
Two (15 ½-ounces each) can chickpeas, drained (we used Bush’s chickpeas)
1 tablespoon lime juice, plus lime wedges to serve
¼ cup coarsely chopped fresh cilantro, plus more to garnish
Chopped fresh tomato, thinly sliced serrano chiles, whole-milk Greek yogurt, and flatbread (such as roti or naan) (we used garlic naan) to serve (optional)
Grate the onion on the large holes of a cheese grater, placing the grated onion in a mesh strainer where it can drain. Take a small bowl out and add the following ingredients to it, stirring to combine: 1 tablespoon grapeseed oil, coriander, cardamon, paprika, cinnamon, cloves, nutmeg, cayenne, 1 ¼ teaspoon salt, and ½ teaspoon of black pepper.
Take a 12-inch skillet* out and pour the remaining oil into it, setting the heat to medium-high. Once the oil’s hot, add the cumin seeds in, shaking the skillet for 30 to 60 seconds or until the seeds smell fragrant. Add the grated onion into the skillet, stirring constantly for 1 to 3 minutes or until any moisture from the onion has evaporated.
Add the potatoes to the skillet, turning the heat down to medium afterwards. Continue stirring constantly for 6 to 8 minutes or until the onion begins to brown and a “fond**” forms on the bottom of the bottom of the pan. Add the following ingredients into the skillet, stirring for another minute afterwards: ginger, garlic, and tomato paste.
Move all the food from the center off to the sides, placing the spice paste from step 1 into the center, mashing the paste while stirring it around in the center for roughly 15 seconds or until you can smell the spice paste. Mix the paste in with the vegetables now. Pour the water into the skillet, bringing it up to a boil afterwards. Once boiling, scrape up any browned bits from the bottom of the skillet, adding the chickpeas in afterwards. Once the mixture is boiling again, put a lid on the skillet, turning the heat down to low afterwards. Let the potato-chickpea mixture cook for 13 to 15 minutes or until the potatoes are tender and the oil starts separating around the edges of the skillet.
Take the skillet off the heat and mix in the tablespoon of lime juice and ¼ cup of chopped cilantro. Serve individual portions with lime wedges, chopped tomato, chiles, yogurt and flatbread if you want.
*They said to not use a nonstick skillet when making this dish so we used our 12-inch cast-iron skillet.
**We had no clue what “fond” meant and had to look it up. Turns out, it’s just another term for all the browned bits that form on the bottom of your skillet while cooking !
***They say it’s supposed to serve 4 but if you decide you don’t want to serve this with the flatbread, plan on it only serving two.
Oh this was so delicious ! We knew it was going to taste great simply based off the wonderful smells produced while cooking, especially when we were mashing the spice paste ! Even without the additional optional toppings, this tasted great with the naan bread. That increase in cayenne gave the dish a nice pleasant heat that didn’t overwhelm the other flavors (although a few serrano slices could give you a nice little burst of heat). You can still taste some of the lime juice and cilantro in the background of each bite. We hope you enjoy this filling scrumptious dish as much as we did !
We got this recipe from Milk Street.
We weren’t paid in any form to promote Hunt’s, Bush’s or Milk Street.
1 Tbsp. olive oil (we used extra-virgin olive oil)
1 cup diced peeled sweet potato
1 cup small cauliflower florets
¼ cup thinly sliced yellow onion
2 tsp. Madras curry powder
½ cup organic vegetable broth (such as Swanson)
½ tsp. salt, divided (we used table salt)
1 (15-oz.) can unsalted chickpeas, rinsed and drained (we used regular chickpeas)
1 (14.5-oz.) can unsalted diced tomatoes, undrained (we used a regular can of diced tomatoes)
2 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben’s) (we cooked up a pot of brown rice)
½ cup plain 2% reduced-fat Greek yogurt (we used whole-fat Greek yogurt)
¼ cup unsalted cashews
2 Tbsp. chopped fresh cilantro
Pour the oil into a large nonstick skillet, setting the heat to medium-high. Once the oil’s hot, add in the sweet potato, stirring now and then for 3 minutes. Turn the heat down to medium and add the cauliflower into the skillet as well as the onion and curry powder. Stir the mixture continuously for one minute before stirring in the broth, ¼ teaspoon salt, chickpeas and tomatoes, waiting for the dish to come to a boil afterwards. Once boiling, put a lid on the skillet and turn the heat down low enough for it to just simmer. Let it simmer for 10 minutes or until the vegetables are tender, stirring now and then during that time.
While the curry is simmering, cook the rice according to the directions on the package they’re in. Take the cooked rice and place it in a mixing bowl, adding in the last ¼ teaspoon of salt, stirring to combine. Once the vegetables are tender, split the rice evenly between 4 bowls, topping it with the curry vegetable mixture, yogurt, cashews, and the cilantro.
This is a wonderful comforting dish to enjoy ! This curry stands on its own but you can choose to add on the toppings and have another layer of flavor and textures. The yogurt does add a creamy texture to the dish but the curry is great without it and omitting the yogurt makes this a vegan curry !
We got this recipe from Cooking Light.
We weren’t paid in any form to promote Swanson, Uncle Ben’s, or Cooking Light.
1 can (15 oz.) crushed tomatoes (we used an entire 28 oz. can of Hunt’s crushed tomatoes)
2 can (15 oz. each) chickpeas, rinsed and drained
1 large baking potato, peeled and cut into ¾-in. cubes
2 ½ cups vegetable stock
1 Tbsp. lime juice
Chopped fresh cilantro
Hot cooked rice (we used brown rice)
Sliced red onion, optional
Lime wedges, optional
Take a large skillet and pour the oil in, setting the heat to medium-high. Add the onion in, stirring constantly for 2-4 minutes or until it’s tender. Toss in the garlic, ginger, and dry seasonings, continuing to stir for an additional minute before adding in the tomatoes, stirring just long enough to combine. Place the skillet mixture in a 3- or 4-qt. slow cooker.
Add the chickpeas, potato and stock into the slow cooker, stirring to combine. Put the lid on the slow cooker and let it cook on LOW for 6-8 hours or until the potato’s tender and the flavors taste like they’ve blended (we cooked ours for 8 hours).
Stir in the lime juice and sprinkle the cilantro on afterwards. Serve the curry over rice, topping it with the red onion slices and lime wedges on the side (if you’re using them).
This is a tasty, filling dish to enjoy ! The dish tastes good on it’s own but it’s even better with the red onion slices. The onion slices bring a crunchy texture that’d be missing otherwise and adds a nice sharpness to the dish.
This recipe came from Taste of Home.
We weren’t paid in any form to promote Hunt’s or Taste of Home.
¼ tsp. pepper (we used freshly ground black pepper)
2 cups vegetable broth
1 can (15 oz.) chickpeas, rinsed and drained
Move your oven rack down lower (we went for the shelf directly below the middle) and preheat your oven to 400 degrees. Take a 9-inch pie plate out and unravel one of the pastry sheets onto it. Cut off any extra pastry that’s extending beyond the rim. Line the pastry with parchment paper, filling the bottom portion with pie weights or dried beans (we used dried lentils that we had on hand). Stick the pie plate in the oven to cook for 15 to 20 minutes or until the edges of the pie pastry have a light golden brown appearance. Take the paper and weights out, sticking the pie plate back in the oven for an additional 5 minutes. Place the plate on a wire rack to cool.
While the pie pastry’s cooling, take a large skillet out and add the butter to it, setting the heat to medium. Once the butter’s melted, toss in the onions, celery and carrots, cooking for 5 minutes. Now add in the potatoes and peas, cooking for 5 to 7 minutes or until the vegetables are tender. Whisk in the following ingredients, turning the heat up to medium-high afterwards: flour, poultry seasoning, turmeric, salt and pepper. Now whisk in the broth, bringing the mixture to a boil. Continue cooking for another 4 to 6 minutes or until the mixture looks like it’s thickened up, stirring constantly during that time. Turn the heat down, stirring in the chickpeas afterwards. Take the skillet off the heat now.
Place the skillet mixture in the cooled crust. Unravel the other pastry sheet and place it over the filling. Trim off any pastry extending beyond the rim and cut a few slits in the top pie dough.
Stick the pie in the oven for 15 minutes or until the pie crust on top looks golden. Let the pie cool for 5 minutes before serving.
Makes 6 servings.
This really was a hearty, filling dish that’s perfect for eating on a cold day. The top pie crust didn’t look as golden all over as we wanted it to but when we ate it, it felt like it was cooked through. It never said anything about changing the oven rack but that’s what we had to do in order to get some color (we had to move it onto the middle rack to get any golden look to the pie crust). After the top pie crust had been cooking for at least 30 minutes, we pulled the potpie out in fear that we were going to burn the bottom or totally dry the dish out.
We got this recipe from Taste of Home.
We weren’t paid in any form to promote Taste of Home.