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Friday, February 8, 2019
Foodie Friday ~ Tomatillo and Chick Pea Curry
After dropping my kids off at school, I came home and scrounged around in the cupboards and fridge to see if there were any ingredients that need to be used up before I do our grocery shop.
Every week I try to get a new ingredient to challenge me and to expand my kids' culinary curiosity. This morning, I saw beets I'd forgotten about and a little bag of tomatillos. Obviously, these two ingredients don't exactly spark any inspiration to use together so I decided to roast the beets for some other use later (most likely borscht for my husband since he's the only one who likes it) and focus on the tomatillos.
These tangy and tart little tomatoes are most often associated with Mexican cuisine, but I wanted to go outside of the box and try something different. Then I came across this recipe. With all of the super cold weather we've had to endure this past week, a nice, hearty curry sounded inviting. I like this recipe for three reasons: (a) it's easy to prepare, (b) the ingredients are healthy and pretty basic, and (c) it's vegetarian. Although I'm supposed to be adding as much protein in my diet as I possibly can, I'm still finding certain meats a bit hard on the tummy. The chickpeas and beans are fantastic sources of protein so I don't feel guilty. :)
Let's give this one a try together. I'll let you know how it rubs off on the kids.
Tomatillo and Chickpea Curry
3 1/2 cups of vegetable broth
1 cup brown basmati rice (jasmine works too)
1/4 cup coconut oil
1 quart of chopped tomatillos (that's about 4 cups or so)
1 1/2 tsp salt
1 tsp tumeric
1 tsp mustard seeds
1 tsp chili powder or flakes
1 lb potatoes, peeled and cubed (that'd be about 2 large or 4 medium sized potatoes)
1/2 lb green beans (fresh is best but frozen works)
1 can chickpeas
1/2 cup coconut milk
2 cups of chopped spinach
juice of 1 lime (zest adds a burst of extra limeyness)
1) Pour 2 1/2 cups of the stock and the rice in a pot and bring to a boil. Once boiling, turn the heat down to low and cover with a lid. Should take about 40 - 50 minutes for brown rice about 20 - 30 for jasmine.
2) While rice is cooking, heat up the oil in a pot. Add the tomatillos and cook for about 3 minutes.
3) Throw the salt, tumeric, mustard seeds and chili powder/flakes to aromatize the spices. About 3 - 4 minutes.
4) Add the rest of the stock and put the potatoes in. Bring to a boil, cover, then reduce the heat to low for about 10 minutes.
5) Stir in the beans and chickpeas and cover for another 5 minutes.
6) Add the coconut milk Increase the heat to a boil, then add the spinach and lime juice. Cook until the spinach is wilted down.
7) Serve the curry over the rice.
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