Wednesday Food: Something New

It's been a little while since I've tried a new recipe, and an extra day off from work presents the perfect opportunity to try something out!  The grocery store of choice up in New England (and parts of NY), is Hannaford and they put out a magazine called Fresh.  I always look forward to what recipes they offer.  This past issue they held a contest to see who could come up with a quick, easy, healthy and affordable meal.

One of the recipe winners that stuck out was the "Garbanzo Extravaganzo" which looked similar to Chana Masala - and that just happens to be one of my favorite Indian dishes!  Call me a sucker for any kind of stewed vegetarian dish!  I did make a few changes to the recipe for a couple of different reasons....

MMMMmmm yummy!

I've always made my own curry spice mixes, but this recipe called for S&B Golden Curry Sauce Mix Paste Bar which was something I haven't worked with or seen before.  One small gripe I have with this grocery store, is that one store will have something while others will not*.  So I substituted a jar of Patak's Tikka Masala Simmer Sauce for the curry paste bar.  Not exactly the same but hey, it will do the trick! 

*One time Eric and I were were trying to find a simple bottle of sake.  We searched through 3 different Hannaford's getting very frustrated, and thinking we were crazy because we KNEW we had seen it there before!  Trouble was, we weren't going to the the certain one that carried it. 

The recipe also calls for frozen spinach, which I gladly switched out for fresh.  I also exchanged the potato they were calling for with a sweet potato, to make up for the dried cranberries I was omitting.  Dried fruit can be so jam packed with sugar that it can overtake the dish.  Feel free to add it if you prefer.

Garbanzo Extravaganzo

olive oil
1 onion, chopped
3 garlic cloves, minced
1 tsp. ground cinnamon
1 sweet potato, chopped into small bites
1 28oz can of diced tomatoes
1 jar of Patak's Tikka Masala Simmer Sauce
1 bunch of fresh spinach, stems cut off and rough chopped
1 15oz can of garbanzo beans (chick peas), drained and rinsed
1 13.5oz. can of coconut milk
salt and pepper, to taste

additional accompaniments: rice, naan

1) In a soup/stew pot, heat the olive oil and saute the onions, garlic and ground cinnamon.  Saute for about 5 minutes, stir so that the cinnamon doesn't burn.  Add the sweet potato, and saute for another 5-7 minutes.


2) Add the tomatoes, simmer sauce, spinach, garbanzo beans and lastly the coconut milk.  Stir it all together, and let it simmer on low til the potatoes are completely cooked.



3) Add salt and pepper to taste and your ready to go!


Could that be any easier?  I will say, the sweet potato took a bit longer to cook than a regular potato - but it added that touch of sweetness to the dish that it needed.   Have fun with this one!  Add your favorite veggies and don't forget the rice and naan!

Remember, when the kitchen gets too hot get back in there and keep cooking!

-BabyStella
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