Something Different

Warm Chickpea and Carrot Dip with Sprouted Wheat Chips
Vegetable Coconut Curry over Basmati Rice

My Italian taste buds are a bit partial when it comes to trying different types of flavors and other types of cuisines, even when I have a completely open mind. And I do try my best to expose those stubborn Italian taste buds to new flavors and foods, in hopes to expand my repertoire of meals and recipes. However, those Italians, they can be quite stubborn.
Anyhow, I have had many different delicious curry dishes in the past few years or so and have unsuccessfully cooked up a few curries myself. I remember one occasion in particular, when I made a whole spread of authentic Thai food, by carefully following a few recipes given to me by a Thai girl who was in my pastry class in culinary school. I am certain that there was nothing wrong with the recipes or the food, since everyone seemed to really like the meal – that is everyone except me. I don’t know what it was but I was absolutely nauseous, like a pregnant woman, and couldn’t eat a bite. The flavors and smells were just too overwhelming regardless of my “open mind,” regardless of my true desire to like the meal I had just spent hours preparing.
So, when last week, I randomly got the hankering to try my hand again at curry, I decided that it would be best for me to make a really simple, really mellow dish. This time I was pleasantly surprised with the end result – a sort of clean, basic, Mon Petit Plat, take on vegetable curry. With that said – perhaps this isn’t the most authentic curry in the world, but it is very delicious nevertheless and makes a wonderful warming meal.



Warm Chickpea and Carrot Dip with Sprouted Wheat Chips
Starting dinner with this healthy dip is a great way to add a bit of protein to this vegan meal.


Makes 4 cups

Ingredients

Sprouted Wheat Chips
- 6 sprouted wheat tortillas
- 1 teaspoon dried herbs
- pinch of salt
- pinch of pepper
- 1 tablespoon olive oil
Dip
- 2 teaspoons olive oil
- 1/4 cup diced yellow onion
- 1 clove garlic, minced
- 1 fourteen ounce can garbanzo or chickpeas, drained and rinsed
- pinch of cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 carrots, shredded
- 1 teaspoon fresh lemon juice
- 1/4 cup extra virgin olive oil
- Sprig of cilantro

Preheat the oven to 375 degrees F. Cut the tortillas in quarters and then cut each quarter in half. Arrange the tortilla strips on a large cookie sheet and drizzle with the olive oil. Sprinkle with the herbs, salt and pepper. Bake for 10-15 minutes, or until light golden brown and crisp.
To make the dip, heat the 2 teaspoons of olive oil in a medium pan. Add the onions and cook over medium heat for 4 minutes, or until soft. Add the garlic and cook 1 minute more. Add the chickpea, cumin salt and pepper. Cook, stirring occasionally until the garbanzo beans are warm. Transfer to a bowl and smash well with a fork. Add the carrots, lemon juice and olive oil to the smashed garbanzo beans. Season with a bit of salt and pepper. Drizzle with a bit more olive oil and top with a sprig of cilantro. Serve warm with the Sprouted Wheat Chips.

Vegetable Coconut Curry over Basmati Rice
This curry is very simple - very basic.


Serves 6

Ingredients

- 2 cups white basmati rice
- 4 cups water
- 1/2 teaspoon salt
- 2 fourteen ounce cans whole coconut milk
- 3-4 tablespoons curry powder
- 1 teaspoon salt
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 3/4 cup water
- 1 small white sweet potato, cut into 1/2 inch pieces
- 2 carrots, cut into 1/2 inch pieces
- 3 cups cauliflower, cut into 1 inch pieces
- 2 cups fresh green bean, cut into 1 inch pieces
- 1/2 cup roasted cashews
- 1/2 cup fresh cilantro

In a medium saucepan combine the rice, water and salt. Bring to boil, stir once and cover with a lid. Reduce the heat to low and let simmer with a lid for 20 minutes. After 20 minutes remove the pan from heat and let sit 10 minutes more.
To make the curry, bring half of the coconut milk to a simmer in a large sauté or saucepan over medium heat. Whisk in the curry powder and sea salt until completely dissolved. Add the onion and garlic and cook for 3 minutes at a simmer. Add the remaining coconut milk and water. Bring the mixture back to a simmer; then add the sweet potato. Cook for 8 minutes; then add the cauliflower and cook 5 minutes more. Finally, add the green beans and cook until all of the vegetables are tender, about 5 more minutes.
Serve the warm curry over the rice and top with a few cashews and a sprig of fresh cilantro.