simple chickpea curry

I’m moderately adventurous when it comes to trying new foods, however, I was always reluctant to try Indian cuisine. It all looked like reddish brown orange mush to me. Okay… it still kind of does. But it’s tasty! Curry powder lends a nice warmth and spice to dishes. The only problem is, a lot of traditional Indian food is loaded with butter and oil. Below is a much lighter version. If you’ve never had curry, give this a try! I use a lot of curry powder for a bold flavor, but you can try 3-4 teaspoons of it if you’re weary.

simple chickpea curry

adapted from Everyday Food Magazine

serves 4

• Ingredients
• 1 pint cherry or grape tomatoes
• 1 cup chopped raw cauliflower
• 1 cup jasmine rice
• 2 teaspoons extra-virgin olive oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, peeled and minced
• 2 tablespoons curry powder (2-3 teaspoons if you’d like a milder taste)
• 2 15.5oz cans chickpeas (garbanzo beans), rinsed and drained
• 1 pint cherry or grape tomatoes
• 1 cup chopped raw cauliflower
• 2 1/2 cups baby spinach
• 1 tablespoon chopped fresh cilantro

Preheat the oven to 375 degrees.

Spray a rimmed baking sheet with olive oil. Arrange the tomatoes and cauliflower on the pan. Spray with olive oil, season with salt and pepper, and toss. Roast until the tomatoes collapse, about 25 minutes.

Cook the rice according to the package’s instructions.

In a medium pot, heat the oil and onion over medium high until soft and golden brown, about 10 minutes. Add the garlic, ginger, and curry powder, stirring until fragrant, 30 seconds. Add the tomatoes, chickpeas, and 2 cups of water. Bring to a boil over high heat. Cover and reduce the heat to medium and simmer for 8 minutes.

Add the cauliflower and cook until warmed through, another 8 minutes. Lastly, add the spinach and cilantro, stirring until wilted.

Divide the rice into 4 portions and top with the curry. Eat!

polenta wedges with goat cheese sauce + a few pantry staples

Oftentimes, recipes only look complicated. With the right staple ingredients, you can easily create something gourmet.

This recipe is made with items I always have on hand: garlic, olive oil, baby spinach, butter, flour, milk, and cornmeal.

Let’s break it down a little — It’s believed garlic can prevent cancer and heart disease and adds a ton of flavor that goes along with anything.

Olive oil is packed with antioxidants and heart-healthy monounsaturated fat. It adds a small amount of flavor, but more importantly keeps your food from sticking to pans!

Baby spinach is full of iron and calcium. I prefer the flavor, texture, and convenience of pre-washed bagged baby spinach. When sauteed with garlic and a tiny bit of olive oil, it makes a quick, easy, and healthy side dish.

I always keep butter, flour, and milk on hand, mostly for baking. Cornmeal isn’t something I use often, but it keeps forever and is good to use in dishes like this and also to create a sturdy crust on homemade pizza.

All of these items deserve a solid spot in your pantry. They’re versatile, beneficial, and inexpensive.

Back to this recipe. It basically melts in your mouth. The creamy polenta topped with creamy, tangy goat cheese, garlicky spinach, and sweet, earthy beets go really well together. I served mine with steamed broccoli and roasted cauliflower.

polenta wedges with spinach, beets, and goat cheese sauce

serves 4

• Ingredients
• extra-virgin olive oil
• 1 cup cornmeal
• 2 tablespoons parmesan cheese
• 1/2 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 1/2 cup skim milk
• Dash nutmeg
• 1 ounce goat cheese
• 2 large garlic cloves, minced
• 1 pound baby spinach
• 1/2 can sliced beets, diced

Spray a round cake pan with olive oil.

Boil 3 cups water in a medium sauce pan. Add the cornmeal, whisking constantly until the mixture is smooth and thick, about 5 minutes. Remove from heat. Add the parmesan cheese and season with salt and pepper.

Pour the mixture into the prepared cake pan and smooth out the top. Lightly press a piece of plastic wrap onto the surface and allow it to cool until set, about 25 minutes.

Meanwhile, prepare the sauce. In a small saucepan, melt the butter. While whisking, add the flour to form a paste. Continue whisking for another 30 seconds, then add a splash of the milk, whisking to form a thick sauce. Add the rest of the milk and dash of nutmeg and keep whisking until the mixture thickens, about 4 minutes. Remove the pan from the heat and add the goat cheese, stirring until melted and smooth.

Cut the polenta into eight wedges.

Spray a large skillet with olive oil and heat over medium. Add the minced garlic and heat until fragrant, 30 minutes. Add the spinach and stir and cook until wilted, 2-3 minutes. Season with salt and pepper and transfer to a plate.

Respray the pan and increase the heat to medium-high. Add the polenta wedges and heat them until they’re golden brown on each side. Transfer to a plate.

Drizzle the wedges with the goat cheese sauce. Top with the wilted spinach and sprinkle with diced beets!