The Scavenge | Chickpea & Mushroom Coconut Curry

scavenge 1

On a random Tuesday night, I was making dinner (pork chops / green beans / sweet potatoes) and upon seeing the abundance of other food taking up residence in our fridge + pantry, decided to make an extra dish we could have with dinner or lunch later in the week. I don’t know about you, but usually it’s a struggle for the motivation to cook after work, so when the mood strikes I have to milk it for all it’s worth. . .

[Quick Tangent: Have you seen the movie Bad Neighbors? I watched it on a plane recently and typing “milk it” just reminded me of a particularly hilarious scene with Seth Rogan and Rose Byrne of which is not suitable for this outlet, but go watch that movie if you’re into laughing and stuff]

Chickpea & Mushroom Coconut Curry

Here’s what I was working with:

  • Garlic
  • Half a white onion
  • Red bell peppers
  • Mushrooms (several varieties which came as such in a variety pack)
  • Coconut milk
  • Chickpeas / garbanzo beans
  • A LOT of spices: curry obviously, coriander, cumin, red pepper flakes, chili powder, salt, pepper, etc.)
  • Kale

scavenge spices

After chopping away, I sautéed the garlic on medium heat for 30-ish seconds in coconut oil before adding in the onion and cooking until translucent. The bell peppers and mushrooms joined the party next until everything was softened up and seasoned with s&p, probably about 8 minutes. I added in the chickpeas (drained and rinsed) and coconut milk (shaken well) then came the abundance of spices. Seriously, I used a boat load, and tasted along the way until I got the flavor I was happy with. You really can’t mess this part up as long as you’re adding gradually, tasting, and season to your liking. Everything reduced and cooked together for about 20-ish minutes as I was finishing up the rest of dinner and waiting for Ryan to get home. At the last minute, I realized we had kale that wasn’t going to be good for much longer, so I threw in roughly chopped pieces towards the end and cooked until they were a slightly wilted.

scavenge 2

The dish came out pretty well, though I didn’t love all the mushroom varieties. Next time I’d just stick with heartier ones. While we ate this as a side dish several times, it’d also be good over a sweet potato or grain. You end up with a pretty full pan and leftovers kept in the fridge for about a week. Let us know if you try it or put your own spin on it with whatever is in your fridge!

Previous scavenges here and here.

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