|2 servings||calories per servings 877||protein serving 21 g||carbs per serving 136 g||total fat per serving 31 g|
Influenced by cuisines of South Asia, this vegetarian stew is seasoned with our own sweet curry blend. “Sweet” curry refers to a lack of hot spices, and our blend has just a little bit of sugar. If you like it hot, add a little dried hot chili or hot sauce. The aloo (potatoes) and chana (chickpeas) are great complements to one another both in texture and nutrition.
|Nutrition Facts||/ Per Serving|
|Total Fat||31 g|
|Saturated Fat||16 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||3 g|
|Total Carbohydrates||136 g|
|Dietary Fiber||13 g|
1. Read entire recipe card before beginning.
2. Prepare the vegetables: Quarter potatoes lengthwise, then cut the quarters into 1/2-inch slices. Peel, halve and thinly slice onion. Use the edge of a spoon to peel ginger, then mince. Peel and mince garlic. Roughly chop tomato. Zest lime, and cut in half. Pick and roughly chop mint leaves.
3. Place a large sauté pan over medium heat and add oil. When the oil is shimmering add the potatoes and onion. Cook, stirring occasionally, 5-6 minutes, or until onions are translucent.
4. Stir in ginger and garlic, and cook 1 minute. Add tomato, Sweet Curry Spice Blend, PeachDish salt, and bay leaf, 2 cups water and chickpeas.
5. Bring to a simmer, turn heat down to low and cook 12 minutes more, or until potatoes are tender. Add cream and cook 3-4 minutes more.
6. While curry cooks, prepare the rice: In a sieve, rinse the rice thoroughly. In a small saucepan with a lid, combine rice, remaining 1 1/4 cup water, 1/2 teaspoon kosher salt and butter, and place on high heat. When the liquid begins to simmer, cover, turn heat down to low and cook about 12 minutes, or until all the liquid has been absorbed and rice is tender. Remove the rice from the heat but keep it covered to steam.
7. Remove the curry from the heat, remove the bay leaf and season to taste with kosher salt.
8. Fluff the rice with a fork. Stir in lime zest and juice from one lime half. Divide the rice between 2 bowls. Top with the curry and sprinkle with chopped mint. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...