Curry On My Wayward Son

jessicasuss
Oct 30, 2015
2 min read

TOMORROW IS HALLOWEEN.

Also known as my second-favorite day of the year (tied with my birthday -- the Fourth of July is untouchable in first place) because here are just a few of my favorite things in this whole wide world:

candy
making a fool of myself
dressing up
adorable themed drinks
animals in costumes.

All of these things happen on Halloween.

My third favorite day of the year is November 1, when alllll the Halloween candy goes on sale for half price (tied with the day after Easter for the same reason). That being said, I have no problem with eating my body weight in candy long before Hallow's Eve ever arrives. Because candy. While miniature Kit Kats are all well and good and pumpkin-shaped Reese's Cups should be a form of legal tender, this is not awesome for my health. Therefore, I have to compensate for my love of fun-sized Snickers with ultra-healthy meals.

Meals like this quick vegan chickpea curry.

This dinner came about entirely as a result of stuff that was in our fridge and desperately needed to be used, lest it join the 40% of food that Americans waste (now that's a scary Halloween costume. Or Michele Bachmann's eyes #NeverForget). So I just threw a bunch of stuff in a sautee pan and then later in a pot of simmering coconut milk and served it over some leftover rice from when my parents had Chinese takeout and BOOM. It was unbelievable: satisfying and far more delicious than it should be, given the healthy ingredients. You can obviously beef this up any way you want or use different veggies --- I just stuck with what was in my fridge. Try already cooked sweet potato, butternut squash, peas, cauliflower or even chicken if you've got some in your fridge.

Additionally, like every curry, feel free to adjust the spice to your taste. Research suggests that spicy foods increase your metabolism, albeit to a minor extent, but as far as I'm concerned every little bit helps.

Now that you've eaten your healthy dinner, feel free to go out and double-fist candy and a Halloween-themed cocktail. You deserve it. (Please celebrate safely and with a modicum of responsibility -- from Jessica's mom)

ingredients

1 can light coconut milk 1/4 c. vegetable broth 1 can chickpeas, rinsed and drained 1/2 zucchini, roughly chopped 2 fresh tomatoes, roughly chopped 1/2 large onion, minced 3 cloves garlic, minced 1/2 c. large mixed raisins (I like Trader Joe’s) 1/2 tsp. kosher salt 1/4 tsp. crushed red peppers (or to taste for heat) 3/4 tsp. curry powder 1/4 tsp. garam masala (or to taste) 1 tbs. coconut oil or canola oil

Brown, basmati or jasmine rice for serving Directions: 1. Sautee onion and garlic in oil until soft. Add zucchini and tomato. 2. In separate pot, combine all other ingredients. Simmer over low heat. 3. Cook zucchini mixture until zucchini is just shy of tender. Add to coconut milk base. Cook for another few minutes until zucchini is cooked through. Serve over rice.