Weekly Food: Chickpea Curry & Peanut Noodles

Sadly, I didn’t get any pictures of our food last week. Nonetheless, it was tasty, easy-to-make stuff, and I did learn an important lesson: turmeric-laden foods are best eaten attentively, especially when one’s skirt is dry clean only.

Recipe 1: Chickpea Curry

I found this recipe over at a blog called Vegetarian Perspective thanks to our awesome local food news blog, The Heavy Table. I was skeptical because it seemed like very little liquid for a whole lot of chickpeas (8 cups!), but it was completely delicious. The mango is an especially good touch.

Recipe 2: Peanut Noodles

A quick & easy busy week standby.

Here’s what I whisked together to make the sauce (based on the Noodle Salad With Spicy Nut Dressing in La Dolce Vegan!):

6 Tbsp peanut butter
4 Tbsp water
3 Tbsp rice vinegar
3 Tbsp tamari
1 Tbsp dark sesame oil
4 tsp sugar
1/2 tsp cayenne pepper
2 inches fresh ginger finely grated

I threw this over two packages of cooked soba noodles, some steamed broccoli, and one package of tofu (which I pan fried), and garnished with scallions. Simple and fulfilling (not photogenic though).

Time: 1.5 hours

2 comments to Weekly Food: Chickpea Curry & Peanut Noodles

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