2016 is closed pretty quickly! Did you feel the same as well? The month of December approached and I started thinking – where did all those 335 days go! It felt like just few months back we were having a fun New Year Party and now we are in the end of the year. I guess I have started feeling the same for past few years. The years are flying by too quickly! I guess our fast pace life could be a reason to blame on!
But I’ve no complaints about 2016 flying by too soon. I did have one rocking year. A year where there were so many highs. Of course there were some heart aches, but I’m trying to see the brighter side. Our blog won one of the most prestigious online awards repeatedly. I’m talking about DMBLGiT. We also undertook some projects, both small and big ones. We also cooked up a storm during the year, posted close to 150 recipes. Become a little bit richer in props, made some friends from blogging world who turned to become friends for life and learnt and unlearnt a lot of things both in blogging world and in real life!
I don’t really make resolutions when the new calendar year begins, but I do jot down my goals for the year. Like spend more quality time with family, travela lot more,develop new models for robotics training, learn few new technicalities, try and understand topics like social media marketing(I suck at it), venture into new fields like writing cookbooks(my e-cookbooks, which by the way I had planned last year as well, but lazy bum me, couldn’t do it! Fingers crossed – hopefully this year), learn to be have patience in life, control over the anger outbursts and work harder to better myself in all the fields.
With a thank you note to the almighty for being kind on us, and praying for a better year ahead, I’m stepping into this brand new year with a very simple, basic curry for you guys!
Curries are the most essential part of Asian Cuisine and Indian curries are something we Indians are very proud off! Butter chicken is not the only Indian curry that is delicious and popular as the rest of the world believes, we have so many many diverse curries and the curry adapts different flavors as we walk across the regions. The base which gives depth of flavors and texture to the dish is the most important part of a curry. Curries with tangy tomato base, curries with creamy buttery base, curries with the bursting flavors of garam masala, coconut based curries, there are so many varieties.
The best part of any curry is they are very forgiving. You can use whatever vegetables/meat you have or prefer and even add different proportions of the masala/spices, and you will still end up with a good tasting meal.
Today’s curry is very hearty and delicious . We have used sprouted chickpeas, along with spinach, broccoli and potatoes for the vegetables. You can use any combinations of vegetables that you have handy. I suggest carrots, cauliflower, even cashews, sweet potatoes(any kind of potatoes will do), lobia beans, pumpkin.
Make this everyday Chickpeas Broccoli Spinach Potato Curry in Coconut Milk and let me know how you liked it.
1 cup sprouted chickpeas (channa)
1 medium sized broccoli head
1/2 bunch spinach(palak)
2 onions, finely chopped
2 tomatoes, finely chopped
2 green chilies slit
1 teaspoon ginger-garlic paste
1 tablespoon red chili powder (adjust as per spice preference)
½ teaspoon turmeric powder
1 teaspoon roasted coriander powder
1 inch cinnamon stick
1 bay leaf
1 cup thick coconut milk
Salt to taste
2 tablespoon oil
Water as required
Fresh coriander leaves for garnish
- To make sprouted chickpeas – first rinse chickpeas well. Soak in enough water over night. Net morning, drain the water and transfer soaked chickpeas into a white cotton cloth and cover it loosely and set it aside for a day or 2. Sprinkle some water over the cloth a few times as required whenever the cloth turns too dry and shake the sprouts so they spread evenly and starts to sprouts uniformly. The moisture helps the sprouts to grow well.
- Par Boil chickpeas, potatoes separately with a hint of salt.
- Heat oil in a wok. Add cloves, cinnamon stick and bay leaf. Add finely chopped onions along with green chilies and fry till onions turn translucent. Add ginger-garlic paste and cook till raw smell of the paste is gone.
- Add finely chopped tomatoes and cook until tomatoes turn soft and mushy.
- Add the spice powders, mix.
- Add the par boiled chickpeas and potatoes, sauté for about 3 minutes. Add the broccoli and sauté again. Add salt to taste.
- Add about 1 cup water and bring it to boil. Cover and continue to cook until the vegetables and chickpeas are cooked fully and the curry reaches thick consistency. We will add coconut milk and that will make the curry a bit runny so make sure you have a thick consistency curry before you add coconut milk.
- Just when curry reaches desired consistency, add chopped spinach and cook for 3 to 4 minutes.
- Finally add coconut milk, give it a stir. Let it cook on low flame for about 2 minutes until you see one or 2 bubbles. Turn off the flame. Do to boil the curry after adding coconut milk, this will make the split. We just want to heat it up after adding coconut milk.
- Garnish with fresh coriander leaves and serve hot with steamed rice.