Red Chickpea Curry


Every time I make curry, I use a slightly different process. There’s no particular reason, other than I can’t decide how I like to do it best. So until then, I’m going to keep experimenting and playing around with it.

This time, I decided to simmer some potatoes, vegetables and chickpeas in a coconut milk / homemade stock mixture, then mixed in some curry powder paste, made of curry powder + fish sauce.

Topped with some fresh cilantro, this was a perfect spicy dinner that gave us plenty of leftovers. Which is a good thing, since this curry seems to be one of those recipes that tastes even better on the second day. And those are the best recipes to have extra servings of.


Red Chickpea Curry

This curry makes for a spicy, flavorful dinner. If you don’t have any fish sauce {or want to make the dish vegan}, you can replace it with half soy sauce and half water. It will affect the flavor a little, but should still taste great!

Serves 6
Prep Time: 15 minutes
Cook Time: 45 minutes

1 1/2 cups brown jasmine rice
3 cups water
2 cups low-sodium or homemade chicken or vegetable stock
2 cups (16 oz) light coconut milk
5-6 medium carrots, sliced
2 poblano peppers, seeded and diced
7 small Yukon gold potatoes
2 1/2 cups chickpeas, cooked and drained
2 tablespoons curry powder
2 tablespoons fish sauce
1/4 cup fresh cilantro, for topping

Combine the rice and water in a small saucepan over medium heat. Cover and bring to a boil, then uncover and cook until all the water is absorbed, about 20 minutes. Remove from heat and stir with a fork to “fluff” the rice.

In the meantime, mix the curry powder with the fish sauce to form a paste, and set aside. Cover the carrots, peppers and potatoes with the stock and coconut milk in a large stockpot. Bring to a simmer and cook for 20-25 minutes, or until the potatoes are fork-tender.

Add the chickpeas and curry paste to the stockpot and simmer for an additional 10 minutes.

Serve over rice topped with chopped fresh cilantro.

Coconut Chai Ice Cream


I have been trying to convince Dan that we need an ice cream maker for months. It came up every time I found a great ice cream or frozen yogurt recipe. It came up whenever we thought about having ice cream for dessert but didn’t want to spend the money. It came up when our friends made currant sorbet and wine slushies.

Truth be told, I think Dan was getting a little sick of the “let’s get an ice cream maker!” line.

But the final straw came three weeks ago at Wegman’s. We pushed our cart of onions, garlic, pasta and yogurt down the frozen foods aisle, searching for something to satisfy our ice cream craving. Carton after carton of ice cream was pulled out of the freezer, examined, and returned. Why? Because every single one had corn syrup as one of the first four ingredients.


It didn’t matter whether it was ice cream or frozen yogurt, low-fat or full-fat ice cream. Every single brand and every single flavor had corn syrup as a main ingredient. I refused to buy anything that had such an unnessary, over-processed ingredient, and we left the grocery store without any frozen treats.

As luck would have it, my friend Megan texted me the very next day: “Do you want an ice cream maker?” She had gotten the KitchenAid ice cream attachment, and was looking to get rid of her freestanding Cuisinart machine. I squealed a little, and responded with a “YES. I’ve been trying to convince Dan to get one for months!”

I broke it out and made two types of ice cream this weekend: peanut butter chocolate chip and coconut chai (surprise, surprise). The peanut butter batch ended up somewhat grainy and needs some tweaking. But the chai? Perfection.


Coconut Chai Ice Cream

Prep Time: 1 hour, 10 minutes

Cook Time: 20 minutes

Yield: 1 quart

Coconut Chai Ice Cream

I imagine that this sweetly spiced ice cream would also make a terrific milkshake. If you'd like, you can use light coconut milk to cut out some of the fat, but it will make the texture less creamy and more icy in the end.


  • 1 cup water
  • 1 cup granulated sugar
  • 1 14 ounce can coconut milk
  • 2 tablespoons instant chai powder OR 3 tablespoons chai tea, ground to a powder


  1. In a small saucepan over low heat, mix the water and sugar. Heat, stirring constantly, until the sugar is completely dissolved. Remove from the heat.
  2. Mix in the coconut milk and chai. Refrigerate until completely cooled, at least 1 hour.
  3. Pour the coconut milk into your ice cream maker, and process according to the manufacturer's instruction.

What’s your favorite ice cream flavor?