jill of all arts

i made this curry for dinner last week. when joel got home the next day, he informed me that 3 classmates had requested the recipe - apparently the smell of the leftovers was good advertisement.

to view it in its pure, unadulterated, vegan, and probably tastier form, go here.

here's my version:

ingredients

• 2-5 cans of chick peas, rinsed and drained
• 2 14 oz cans coconut milk  (note: i would experiment with using less next time - would probably be healthier.)
• some kind of curry paste or powder, to taste
• ground or fresh ginger to taste
• 1 cup or however much you want of some kind of broth.  it calls for vegetable broth, but i had 3 open boxes of chicken broth in the fridge, so my version was decidedly non-vegan.
• 1/2 cup brown sugar
• 1/8-1/2 cup soy sauce (to taste)
• 1 or 2 bags frozen mixed veggies (i used a stir-fry mix without mushrooms, thank you very much.)
• however many basil leaves those poor, slug-ridden basil plants can spare, or 1-2 cups
• salt and pepper
• cooked rice

steps
1. pulse chickpeas in a food processor until they resemble very rough bread crumbs.
2. separate coconut cream from the watery part. (note: this is harder than it sounds.  i really don't even know why it's in the recipe, but that's what it says so i did it.)  bring to bubbling in a large pot over medium high heat, then add pulsed chickpeas. cook for 2 mins, stirring, then add curry stuff and ginger.
3. add the rest of the coconut milk and the stock and bring to bubbling. add sugar, soy, and veggies and bring to bubbling again. reduce heat and simmer until veggies are cooked. add more stock if needed. season to taste.
4. add basil and mix well. let basil wilt a bit, but do not overcook. serve over rice.

again, this is not my recipe - merely an adaptation of vegan dad's.  i did, however, discover that it grows some trippy mold when left in a bowl on the counter for 4-5 days.  might be effective in discovering a cure for penicillin.