Ginger Curry

I have to give a shout out to my beautiful daughter, Hannah.  This recipe is entirely her creation, and while it doesn't use up a ton of our recent vegetables, I just love it because it is really easy and delicious.  Since she is a college student, this recipe only serves 1-2, but you can up the quantities of everything to serve more people.  Instead of the carrots, you could use sweet potatoes or any of the squashes we have received recently, but they have to be cooked first.  You can also substitute raisins for the dried currants. 

Ginger Curry

1 Tbs olive oil

1 tsp chopped ginger

1/2 cup onion, roughly chopped

1/2 tsp turmeric  

dash of cinnamon

2 medium carrots, sliced

1/2 cup coconut milk (do not use light, it's just not the same)

1/2 cup canned chick peas, drained and rinsed

1/4 cup dried currants

pepper to taste

cilantro leaves for garnish, optional

cooked rice, noodles, quonia or grain of choice

Heat oil over medium heat in a frying pan.  Saute ginger and onion in oil for 30 seconds to one minute.  Add turmeric, cinnamon and carrots.  Saute an additional 30 seconds.  Add coconut milk, chick peas, currants, and pepper.  Cook 5-6 minutes and serve over grain of choice.  Garnish with cilantro leaves if desired.  Serves 1-2.