Tuesday, April 6, 2010

Minted Potato and Chickpea Curry

Tonight's dinner comes from The Gourmet Vegetarian Slow Cooker page 25. An upside to unemployment is that I can watch a slow cooker all day long, but this dish didn't need any babysitting at all. The chickpeas cooked all day in the cooker and most the rest of the ingredients were added about an hour before eating.

The dish was good, but could be better. First the potatoes needed more than the hour the recipe called for. Next time, we will either cut them into smaller pieces or give it more time. Also, to give it a bit more flavor we really should have gone with fresh tomato rather than canned. We omitted the fresh cilantro since neither of us care for the stuff. Next time we may try adding dry parsley with the spices to make up for the lack of cilantro. The fresh mint and jalapeno were particularly nice in the final dish.

We give this one 3.5 out of 5 stars, for now.

the ingredient list was smaller than most of our dishes

 sloooooow cookin'

we served it with brown rice

2 comments:

  1. Looks yummy! I would probably omit the jalapeno cause I don't do spicy but, I LOVE cilantro!

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  2. Fresh jalapeno, if you get all the seeds out, really isn't too spicy. In this dish it really just brightened it up.

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