This is Jan's Chickpea Curry and Steaming Rice Take Two!
Jan's Menu for the YamDaisy Cafe is:
SOUP: Hearty Pea and Ham with Crusty Wholemeal Bread
1ST MAIN: Chickpea Curry and Rice
2ND MAIN: Lambs Fry and Bacon with steamed Potato, Carrots and Broccoli
FRUIT DESSERT: Baked Apples filled with Sultanas and Dried Apricot and served with Greek Yoghurt.
Yesterday I put up a post with a Chickpea Curry recipe, but I have to admit that I knew there was more information from Jan about her idea and I couldn't find it.
Somewhere I had her Chickpea Curry recipe, and somewhere else I had the notes of a discussion we had about rice.
I did find the notes about the rice: Turmeric Rice.
O dear, I couldn't edit my post because Turmeric Rice with a Saffron Infused Chickpea Curry just is wrong!
Then Jan kindly resent me her recipe.
Instead of feeling ashamed of my disorganisation, I will celebrate with this Take 2 Blog just how wonderfully different are these two ways to serve Chickpea Curry and Rice, Enjoy!
(And the Lamb's Fry one will be coming next!)
JAN'S CHICKPEA CURRY - with help from her lovely granddaughter Melanie!
"I fried up an onion, a couple of garlic teeth, and a nice knob of fresh ginger,
added and stir fried the carrot and broccoli,
added in the red pepper,
then the precooked chickpeas,
and a bottle of chunky garden vegetable pasta sauce,
and let it simmer for 5 or 10 minutes.
I think I added some black pepper that Melanie had ground up for me too."
When I asked about rice to serve with the Chickpea Curry Jan immediately suggested Turmeric Rice, because of its beautiful colour and flavour, but also because of the nutritious properties associated with it.
Turmeric contains curcumin, a nutrient researchers are interested in for its anti inflammatory properties and the use it may be in fighting cancer and Alzheimer's disease.
As part of my Take 2 on this menu dish, I made Turmeric Rice taday, which is why there is a photo to go with the blog!
A lot of spiced rices are called Turmeric Rice, I guess because its colour is so assertive. But i chose a very simple rice to accompany the robust curry.
1 cup basmati rice, washed and drained.
1 tbsp oil (I make one teaspoon of it ghee for added deliciousness) heat in a small saucepan
1 small onion finely sliced, fry gently until transparent.
1/2 tsp of turmeric (any more can start tasting bitter) - add
Then add the drained rice and a good pinch of salt
Cover with water: (in my saucepan I cover it by about a centimetre) and bring to the boil. Simmer for 10 minutes, then turn off the heat.
Place a clean, folded, teatowel over the top of the pan, put the lid on top and let it steam for another 10 minutes.
The rice should then be soft and a little bit glossy and glowing a gentle gold. The flavour is very subtle, the only way I can describe it is to say it has a comforting taste. Delicious, and comforting!
Eat your way to good health!