Today’s the last day of November, and it began snowing early. The worst of it was supposed to be in the East and South, but we do seem to be getting a lot right now. I’d say several inches, and it hasn’t stopped. It’s also very windy, so we think that once we get up out of the valley tomorrow there should be lots of drifts to negotiate. I went to visit Claudia mid-afternoon, and her driveway was pretty picturesque. The view out her kitchen window was pretty awesome as well.
In general, my opinion about country life is that it’s OK as long as I don’t have to go anywhere. Let’s take a tip from the cats, whose only major decisions on these cold days involve where to sleep. By the heater? On Roya’s bed?
The other day I featured a chickpea curry recipe, and Kailah asked for the recipe. Here it is, with the disclaimer that it is from Lorna Sass’ Short-Cut Vegetarian Cooking, a book I highly recommend. Despite its title, it is a totally vegan cookbook; as she says on her website, the original title didn’t include the word "vegan" because it wasn’t so mainstream then, but the next edition will. Mainstream? Really? Wow!
Chickpea Curry in a Hurry
- 1 (14.5-oz) can diced tomatoes with green chilies, or plain plus one seeded and diced jalapeno pepper
- 1 (10-oz.) package frozen chopped spinach
- 1 3/4 cups cooked chickpeas, or 1 15-oz. can drained and rinsed
- 1/2 cup chickpea cooking liquid or water
- 1 TBS minced garlic
- 2 tsp mild curry powder
- 1/3 cup unsweetened, dried grated coconut
- 1/2 tsp salt, or to taste
- In a large saucepan, combine all the ingredients. Bring to a boil over high heat, then cover and cook over medium heat for five minutes.
- Break up the spinach with a fork, cover, and continue cooking until the spinach is cooked, about 5 – 10 minutes.
- Stir well before serving.
If you start cooking some dal first, then start some white basmati rice, by the time this dish is finished, everything is ready 🙂