learning more indian recipes

[cimorene]

For some reason trying new recipes feels a bit more responsible and grownup than cooking familiar foods.

Last night we tried this Caribbean chickpea-potato curry with the coconut rice linked within the recipe. It did taste pretty much just like the tomato-based Indian curries I've had at restaurants and it was delicious as written except without the cayenne, and quite quick and easy - it uses all dried spices that I had in the cabinet already and only one pot.

Our potato chunks weren't quite as tender as they should be, even though we gave it an extra ten minutes, but there's a lot of variation in potato texture between varieties.

Comments

[laurenthemself]

I'm definitely going to try that coconut rice recipe because the way I tried was working fine for the first 25 minutes and then something went wrong and it burned!

[cimorene]

I have no food science knowledge but our rice did form like a toasty crust that was brownish, but it fluffed up and mixed in without tasting different. I can imagine that that was a tendency that could lead to burning easily though.