Recently, I have made it a point to try and prepare dinner once a week from a recipe gleaned from a cookbook or the internet. There are a number of reasons for this: 1) To spend quality time with my girlfriend Nicola 2) To discover new foods and flavors 3) To eat healthier and 4) To save money.
Most of the recipes have been vegetarian in nature, partially due to the fact that Nicola is a vegetarian but also due to my desire to eat more vegetables and other non-traditional foods and spices. And with the price of meat these days it seems like a good time to reduce my consumption of meat. That being said I am not giving up meat completely 🙂
Last nights recipe came from the cookbook I own called “The Best of Chef at Home, Essential Recipes for Today’s Kitchen” by Chef Michael Smith. http://www.chefmichaelsmith.ca
Sweet Potato Chickpea Curry
Ingredients: Onion, Garlic, Ginger, Curry Paste, Sweet Potatoes, Chickpeas, Coconut Milk, Orange Juice, Peanut or other type of nut butter, Sea Salt, Green Peas, Spinach and Cilantro.
Preparation was fairly simple, chopping up the ingredients and adding them at preset times.
Of course wine always accompanies any food preparation!
The final meal produced a lot of food, enough for a couple of days of yummy leftovers! We added a side of Naan bread for additional goodness 🙂
The result was very flavorful but seemed to be missing a bit of a kick, whether it was another, stronger type of curry or something similar, is unclear, we both agreed that is needed something further.
To accompany the Curry dish I paired an 2010 Alsatian Riesling “7 talents” from Cave Vinicole De Hunawihr in France.
Overall, I would prepare this dish again, adding more Curry or something similar to boost the taste. However, as we are all aware the flavors tend to blend and permeate each other better over time so it’s possible that the dish may be just right with a bit of patience.
Thanks for stopping by, look for another creation next week.