Curry Chickpea Stew and Coconut Rice

This is directly inspired from one of our favorite restaurants in the Atlanta area: Brick Store Pub in Decatur. I couldn't believe one of us was actually brave enough to order a veggie based meal, but it turned out to be a total winner. Hearty enough to satisfy even on the coldest of nights. Serve with coconut rice.

Ingredients:
1 pkg dried chick peas, soaked for 12 hours
4 cups chicken broth
2 Tbsp curry powder
1 tsp crushed red pepper flake
3/4 C. chopped carrots
1 sweet potato, peeled and chopped into 1/2" chunks
3 cloves chopped garlic
3/4 coconut milk
1/2 C. almond butter (or peanut butter)

Instructions:
1. Add pre-soaked chick peas, chicken broth, curry powder, red pepper, and garlic to crock pot. Set on low for 10-12 hours.
2. With 4-5 hours left to cook, add carrots and sweet potatoes.
3. When all chick peas and veggies are tender, add almond butter and coconut milk, and let simmer/meld for 10 minutes before serving. Enjoy!

Seriously - this is not my typical meal, but its worth a try. Also, I should mention that it is really easy.

Curry Chicken Pasta

After our second viewing of A Christmas Story this evening, we decided we wanted a snack, so I raided the fridge and pantry in search of leftovers that could be made into something more. The key ingredient here is the chicken tenders that were left over from asian chicken salads earlier this week. This actually turned out to taste pretty good! And I got to use some of the other items I had in the pantry already.

Ingredients:

• 1 c chicken broth, give or take
• 1 cup leftover chicken, chopped or shredded
• 2 tablespoons curry powder
• 1 clove garlic
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1/4 teaspoon red pepper
• 1/3 c almond butter (or peanut butter, but I just happened to have almond)
• 1/2 a box of pasta - I happened to have ziti, but you could use whatever
• 1/2 c frozen peas.

Instructions:

1. Prepare a pot of salted water, and cook pasta - drain.
2. In a pan, sautee the garlic in the sesame oil on medium low, for 2-3 minutes. Add almond butter, and stir until it is melted into the pan. Add chicken broth little by little, and stir until sauce loosens to the point of being able to coat the back of a spoon. Add soy sauce, peas, red pepper, and curry powder. Stir to combine. Keep on low heat.
3. Shred left over chicken and add to pasta pot. Add pasta on top of chicken. Add sauce over top of pasta and chicken and combine until all is coated. Enjoy!

This made enough for about 4 servings, but we enjoyed it as a late night snack.