Hearty Chickpea and Vegetable Curry

Growing up, my family was always very close. It was just the four of us–my mom, dad, older sister and me–and we were a tight-knit crew. Vacations, evening walks, holidays, birthdays, lazy summers…we did it all together. My parents always said that they had children so that they could enjoy them and spend time with them, not send them off to summer camp for two months of the year or fill up their schedules with tons of extracurricular activities during the week. I recall spending weekends building forts in the basement of our Chicago home with my sister, or playing catch with Dad out in the backyard, or baking cookies with my mom for a school treat. My childhood was built around the concept of treasuring family and the idea of living and loving life together. And let me tell you, I wouldn’t have it any other way.

All of that said, you can imagine how I–a girl used to such an intimate family setting–must have reacted when my sister met the man of her dreams one day and got engaged just a few months later. Suddenly the family dynamics were turned upside down. We weren’t just four anymore–we were five. When Mike entered the picture, I felt for a time like my familiar world of togetherness and closeness was being shattered. It wasn’t until a few months after my sister was married that I began to see that Mike wasn’t there to break up the family, but  rather to become a part of it. And again, let me tell you: I wouldn’t have it any other way.

Mike has brought a kaboodle of changes with him as he’s become part of this family. First and most obviously, he’s married my sister and swept her away into a life built in the foothills of Salt Lake City, Utah. Until now, my sister and I have never lived more than a hallway away from each other. Talk about change. Having her gone is a BIG one. And sometimes, on days when I feel the needles of loneliness prick at me, it can seem like a bad one, too. But there’s other changes that Mike’s introduced to our family that have been far more tolerable. Take his sense of humor, for instance. His outlook on life is lighthearted and joyful, which has definitely rubbed off a bit onto us. His love of the outdoors and his passion for creation has inspired us all to become more “earth-loving” (and, if nothing else, gotten us outside more for some good old fresh air!). Mike’s casual attitude and laid-back vibe have caused us to loosen up a little and just enjoy the journey of life, wherever it might be leading.

But there’s something else that Mike’s brought to the table as well, which leads me to the topic of today’s post. Along with his great appetite for life, Mike’s got an equally great appetite for good food. Some of his favorites? Apple cake with warm caramel sauce, “Jamba” juices, gelato, and almost anything ethnic. On one of my first visits to see my sister and brother-in-law’s new home in Salt Lake, we dined out at an Indian restaurant at Mike’s suggestion. It wouldn’t have been my first choice, I’ll say that. I’m not much of a taker for ethnic food. I prefer the plain and simple, the predictable, when I’m dining out. But that night, Mike cracked my shell and showed me that trying something new isn’t always so bad. I’ve since learned to branch out more and more in my experimentation with culinary ethnicity. Some things have turned out pretty bad (such as a watery coconut soup I made last winter), but other things–like the recipe I’m posting today–are a testament to the fact that embracing the new and unexplored can yield wonderful results.

This recipe is about as simple as you can get with ethnic food: curry. It doesn’t even have meat in it. Don’t let the rather long list of ingredients throw you. This recipe is easy to make and easy to eat on a cool autumn or winter’s night. I imagine it would freeze fairly well, too.

Serve it up with some brown rice on the side and you’ve got a warm and comforting supper. Drizzle with a bit of coconut milk on top if you like, or try it with a dollop of plain yogurt.

Most important of all, enjoy this meal in the company of those you love. I myself am looking forward to serving this recipe when Mike and my sister are home visiting at Christmas. It will be wonderful to spend the week together as a family. All five of us. 

Hearty Chickpea and Vegetable Curry

 1 heaping tsp. brown mustard seeds

2 tbs. olive oil

2 carrots, peeled and chopped

1 rib of celery, peeled and chopped

1/2 large yellow onion, chopped

3 cloves garlic, minced

1 tbs. sweet curry powder

1 tsp. ground cumin

1/4 tsp. ground coriander

1 small head caulifower, cut into bite-sized florets

1 (14 oz.) can diced tomatoes with juices

1 cup water

1 (14 oz.) can chickpeas, rinsed and drained

1/2 cup frozen peas

1/2 cup frozen corn

2-3 tbs. white or red wine vinegar

Salt, to taste

Chopped parsley, for garnish

In a large deep-sided skillet over medium heat, toast the mustard seeds until they start to pop. Quickly add olive oil, carrots, celery, and onions. Saute until tender, about 5 minutes. Add garlic, curry powder, cumin, and coriander. Cook for 1 minute until fragrant. Add cauliflower, tomatoes, and water; stir to combine. Bring to a rapid simmer, then reduce heat to medium-low and cover partially with a lid. Cook 10-15 minutes or until cauliflower is just tender, but not mushy.

Stir in chickpeas, frozen peas and corn, and vinegar. Season to taste with salt. Cook 3-5 minutes, or until the chickpeas and frozen vegetables are heated through. Sprinkle with parsley just before serving.

Serve over brown rice or with some warmed flatbreads for sopping up the sauce.

 

(This post is linked to Slightly Indulgent Mondays at Simply Sugar and Gluten Free.)