So I’ve been busier than expected with this whole preggerlicious deal. Obviously being preggo is awesome, but I’ve gotten get busy in the birthing class we’re attending, picking out baby things for our registry, helping my mom put together my baby shower coming up, and trying to adjust to the fact that I get up three times in the night and can’t seem to sleep in any other position other than my left side with lots of supportive pillows. Ya. Making a baby here ppl! Harder then it looks!
So this week I was looking for some good comfort foods to just help me relax and take it easy in the evenings. (Not to mention the fact I needed a quick dinner fix sense we had to rush to our birthing class last night!) As I contemplated my options, potatoes just kept popping up in my head as the perfect comfort food. Earlier in the week my husband lamented of the loss of our favorite Indian restaurant and it hit me; It’s a curry-kind-of-night!
Confession: Now potatoes and rice tend to make for a very high-carb meal so I decided to add extra peas and throw in some leftover ground turkey from the night before to help lower the glycemic load. You can totally keep this vegan though if you prefer and if you need a little extra protein, I’ve tried this with fried tofu and it’s just as delicious!
I also loved this recipe because it made enough to feed my husband and I, my aunt, her husband, and their three kids PLUS enough for my husband to take leftovers to work for lunch the next day. So if you don’t have a lot of mouths to feed, or are anti-leftovers (which just sounds crazy to me), then you might want to experiment with skimming this down. Otherwise, bon appetite!
- 4-5 red potatoes, cubed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 1/4 tsp cayenne pepper
- 4 tsp curry powder
- 1 in piece fresh ginger root, peeled and minced (I heated mine up in the microwave until soft enough for mincing)
- 2 tsp salt
- 1 can diced tomatoes, drained (14.5 oz)
- 1 can garbanzo beans, rinsed and drained (15 oz)
- 2 cups frozen peas
- 1 can coconut milk (14 oz)
- 1/2 cup raisins
- 1/2 cup chopped cashews, optional
1. Put the potatoes in a pot of salted water and bring to a boil. Reduce heat to keep at a simmer and cook until just tender–about 15 minutes. Drain them and let them steam dry for a bit.
2. While the potatoes are cooking, heat the oil in a large skillet over medium heat. Add the garlic and cook for about 5 minutes, or until translucent. Add the cumin, cayenne pepper, curry powder, ginger, and salt. Cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Add the coconut milk, dried fruit, and cashews (if using) and bring to a simmer for 5-10 minutes. Serve on top of rice and with some naan if you can find it in your grocery store.