Sunday, October 26, 2008

Rosie's Chickpea Curry


Welcome one and all to the most wonderful recipe that you must make part of your life. Now. This has become one of our standard, well-loved dinners.

There is a community centre nearby us that has lots of different classes and activities, like stained glass, which we were going to last year at this time. It's called the Annexe, and it's in Partick. They also have a gem of a cafe, which serves healthy and delicious lunches. This is their Chickpea Curry, courtesy of Rosie the cook.

If you've ever taken heed to anything I've ever said, I urge you to try this curry. It's heart-warming, flavourful, and will make your day better.

Rosie's Chickpea Curry

2 tins chickpeas, drained and rinsed
1 tin coconut milk
3 tablespoons Patak's Balti Curry Paste (use any curry paste you can find, and add more to taste. I always add double what she suggests. Different curry pastes will add different flavours, so let me know how yours turns out!)
2 large onions, chopped
3 cloves of garlic, chopped
Square inch chopped fresh ginger
6 dried apricots, chopped
1 roasted red pepper, chopped
2 roasted potatoes, chopped
2 tablespoons olive or sunflower oil
a good handful of fresh coriander (cilantro)

Roasted vegetables - roughly chop the pepper and par boiled potato into large chunks and sprinkle with a little oil, roast in oven for 15 minutes.

Heat oil in a saucepan.
Add onions, garlic, and ginger. Fry gently.
Add apricots and remove from heat.
Stir in curry paste.
Gently mix in the chickpeas.
Stir in the roasted vegetables.
Add the coconut milk and stir.
Return to low heat and simmer for 20 minutes.
Add the coriander and serve.

Serve with grilled pitabread, or naan, or boiled rice and mango chutney. Eat like a madwoman and afterward give your belly a reassuring rub.

Friday, October 17, 2008

Reptilian Autumn.

It's been a good week. Busy, but good busy. So many great things to pack in.

Yesterday I saw a baby gecko that had just hatched that day! It was soo adorable.
I also petted a python. It had beautiful green and black patches!
This is all miraculously part of my job. Next time I complain about my job, you have certification to smack me.

The colours all around are irresistible. Gorgeous oranges, bronze, gold, scarlet... I love it. Doesn't it make you want to dye your hair a beautiful deep rich red? I wish I could but with Joel it'd just look ridiculous, both of us being red-haired. Oh well.

I have cooked so many things this week it's intimidating to think about all of it. Part of being busy has been many many social things, and what else do you do for that sort of thing? I cook. But today I don't post about it. Tonight holds my life's calling: teaching someone how to make guacamole.* Mmmmmmmmmmmmmmmmmm. Why don't you go make yourself some? Come on, you don't even have an excuse. I know, avocados aren't exactly in season, especially in Glasgow, but hey once you taste it, could you really fault me?

In direct contradiction to my last statement, I am making an intentional effort to cook with seasonal ingredients. This has included buying a butternut squash (which turned out pretty decent especially for our first time), roasting a pumpkin, and thanking God for all of the on-sale apples and pears! Oh I made pear butter too. Mm delicious. I may tell you more about that later.

*Update 26.10.08: It has been undeniably shown to me that showing Scottish teenagers how to make guacamole is not in fact my life's true calling. While opening a can of refried beans I got a huge deep disgusting cut in my finger and it bled all over the kitchen. Then at 3 am it opened up again and bled all over the bathroom. Then we went to the hospital till 6am. It's been more than a week and the wound still isn't all closed up. Eeeeeww.