Leek and Chickpea Curry

I have never had leeks before. I bought them just for that fact. 

If YOU have never had leeks before, then I think you will be pleasantly surprised at their taste and, in this curry. You never can go wrong making a curry out of the vegetables you have on hand.

The flavors meld. They compliment.

If you are thinking 'curry,' that must be spicy! It's only as spicy as you want it to be. I like things with a good kick, but also have deep flavors that keep your tongue busy with each bite as it recognizes all the spices you add. A curry combines these two food loves in one.

Curry doesn't mean just spicy. It means a lot of things. But, as it was explained to me, curry usually is defined as anything cooked with water. Read this interesting wiki definition if you want to get some more ideas. Think about it this way. If you like to curl up with a warm bowl of soup on a chilly day, a curry gives you just that.

This will be my first of many curries I hope to post on this blog. I won't post about regular curries; that you can Google, but the ones I put my own spin on.

Leek and Chickpea Curry                                        serves 4

2 tbl vegetable oil or ghee
1 onion, diced
3 cloves garlic, chopped
1 in ginger, peeled and chopped
2 leeks, trimmed. Here is a helpful video how to prepare leeks for us beginners
2 c cooked chickpeas, 1 can
1 medium potato, peeled and cubed
1 tsp EACH ground cumin, ground coriander, salt, garam masala, tumeric
1 tbl EACH chili powder, Kitchen King (available in Indian, Punjabi, Pakistani stores)- KK is optional
1/2 can chopped tomatoes
1/2 can coconut milk
water 
coriander/cilantro, fresh, chopped

1. In a saute pan, heat the oil and on low saute onion, garlic, ginger and leeks for 5 minutes, letting leeks and onions sweat.
2. When leeks and onions are tender, add all the spices listed, mix well and let cook another 5 minutes.
3. Add chopped potato, tomatoes, coconut milk and one cup of water. Mix well. Bring to a boil and let simmer on low for 30 minutes, stirring occasionally and adding more water if necessary.
4. Garnish with fresh coriander, serve with wheat tortillas, wheat pita bread or rice.

Calories calculated with Sparkrecipes calculator: 241 calories per serving. *Does not include calories of anything served alongside (tortilla/rice)

Coconut Rice

If you are looking for a simple and filling rice and bean mixture, this dish certianly fills that want.

I was playing around with flavors tonight and after one bite, I didn't want anything else I made for dinner. My side dish became my main dish!

The coconut is subtle for those who cringe at the flavor being too strong. The basmati rice and red beans are a perfect compliment in texture. Sprinkle with a little pepper before serving and you are set.

Coconut Rice

1 tbl butter
2 garlic cloves, minced

2 jalapenos, minced (ribs and seeds removed for less heat)

1/4 teaspoon dried thyme

1/4 tsp celery salt

Coarse salt (optional)

3/4 cup canned coconut milk

1 can red kidney beans, drained

1 cup Basmati rice

2 scallions, cut
Black Pepper (optional)

1. In a medium saucepan, melt butter; add garlic, jalapeno, thyme, celery salt and 1 teaspoon salt. Cook until aromatic, about 30 seconds.

2. Add coconut milk and 1 1/2 cups water- bring to a boil. Stir in kidney beans and rice. Cover; reduce heat, and simmer until rice is tender, about 20 minutes.

3. Remove from heat; stir in scallions. Let sit, covered, until water is absorbed, 10 minutes.

4. Enjoy! Try as a side dish, with Coconut, Curry, and Lime Chicken.

Coconut, Curry, and Lime Whole Chicken

Coconut, Curry, and Lime Whole Chicken


1 whole chicken, 3-5 lbs (with skin)
1 can coconut milk
2 tsp curry powder
1 tsp cumin
3 tsp salt
2 jalapenos, cut lengthwise
1 large garlic clove, finely minced
4 key limes
1/2 large yellow onion, cut into wedges

1. Optional: The night before, remove any internal organs from your chicken, and place in a small deep pot; cover with water. Put on the lid and refrigerate until the next day. I always do this step as it ensures a moist and delicious chicken every time.

2. Take chicken and place in a deep bowl, cut deep slits into chicken breast and thighs. Rub 2 tsp salt under the chickens skin and on the breast meat. Pour coconut milk over the whole chicken and cover bowl with plastic wrap. Place in refrigerator until 2 hours before dinner.

3. Preheat the oven to 375F. Lay out your roasting pan. Place coconut covered chicken in roasting pan (breast side up or down-does not matter), discard left over coconut milk. Combine curry and cumin, sprinkle evenly all over chicken. Spread salt and place jalapenos inside the chickens cavity.

4. Squeeze the juice of limes over the chicken and place in the bottom of your roasting pan. Sprinkle garlic over the top, pushing some pieces into the cut slits of the chicken meat. Scatter onion and other jalapeno in the pan, around the chicken. Pour a little bit of water (about 1/2 cup) in the bottom of the pan. Cover with foil.

5. Roast chicken for 1 hour, remove foil and roast another 30-45 mins or until golden brown and meat thermometer registers 180F in the chicken's thigh.

6. Enjoy! Serve with Coconut Rice, garnished with roasted jalapenos.

Calories calculated using Sparkrecipes calculator: 162.8 calories per serving