Golden food is so cozy, isn’t it? Like these curried potatoes and chickpeas with basmati rice. Delicious, a little spicy, and downright cozy.
Curried Potato and Chickpeas with Basmati Rice
- Potato and Chickpea Curry
1/2 tsp. minced garlic
2 1/2 tsp curry powder
3/4 tsp. paprika
1/4 tsp. chili pepper flakes
1/4 of a large sweet onion, diced small
1 1/4 cup medium diced golden potato
1 cup cooked chickpeas homemade or canned
3/4 cup coconut milk
3/4 cup chickpea broth, veggie broth or water
1 tsp. brown sugar
2 cups arugula
A few drops of lemon juice
Fine sea salt
Extra virgin olive oil
1/2 cup basmati rice
1 cup water
Fine sea salt
Extra virgin olive oil
- Soak 1 cup of dried chickpeas in water for 8 hours or overnight.
- Place the soaked chickpeas, 3 cups of water, and a big pinch of salt in a 1.5 qt dutch oven and set over medium-high heat. Bring to a boil, then reduce the heat to medium-low and simmer until the chickpeas are soft, 30 to 45 minutes. Drain, reserving the cooking liquid for another purpose, and set aside.
- Place a 1.5-quart dutch oven over medium-low heat. Add enough olive oil to coat the bottom of the pan. When the oil begins to shimmer, add the minced garlic and toast, stirring frequently, until the garlic begins to turn a light brown.
- Next, add the curry powder, paprika, and chili flakes to the pot and stir until a thin paste forms in the bottom of the pan. You should be able to write your name in it. Add more oil if the spices clump up. Stir occasionally, letting the spices bloom for a minute or two.
- Add the onions and a few pinches of salt to the spice mix. Stir and let the onions cook until they turn translucent. Then add the potatoes, chickpeas, coconut milk, broth, and brown sugar to the dutch oven. Stir the curry, bring to a boil, drop the heat to low, and simmer uncovered for 30 to 45 minutes, depending on how thick you like your curry.
- While the curry is cooking, rinse 1/2 cup of rice. Then, place the rice, water, a pinch of salt, and a glug of olive oil into a 2-quart saucepan. Bring to a boil over medium-high heat, cover, and reduce the heat to low. Cook the rice for twenty minutes or according to package directions.
- Turn off the stove and remove the rice from the heat. Let the rice steam for ten minutes, then uncover and fluff the rice with a fork. Set aside.
- Once the curry is cooked to your liking, remove from heat and immediately add the arugula and a few drops of lemon juice. Stir a few times and cover with the lid. Let the arugula steam for five minutes. Uncover and taste, adding more salt or lemon juice if necessary.
- Place some of the rice and curry into a bowl and enjoy!
- Use this opportunity to cook a larger batch of rice to eat throughout the week.
- If you don’t like arugula, you can use another type of tender green like spinach or mizuna.
- Use full-fat coconut milk from the can, not the carton in the dairy aisle.
- If you use homemade chickpeas, cook them in bulk like you would cook these beans, but without the herbs and spices.
- If you use canned chickpeas, rinse them off first, and don’t use the liquid from the can. Use water or veggie broth instead.
- This curry recipe makes two to three servings. Eat it with bread, roti, or spaghetti squash.
I didn’t know curry was Indian food until I was in my twenties.
I know, I know.
But in Barbados, we eat curry and roti as regular everyday foods.
(Well, not every day. You know what I mean.)
This probably happened because people from India immigrated to Barbados in the 1800s. They brought all of their delicious concoctions with them, and the two food cultures merged.
Some Chinese food culture came over as well. Stir fry in Barbados is also “just” food. I grew up eating it (in a way Uncle Roger would not approve 0f) as a clear out the fridge type meal.
In fact, we (and the Caribbean at large) got a whole host of foods from all over the world: Europe, Africa (obviously), Asia, and later in the twentieth century, America.