staples and spice day 1: indian.

Spices: Allspice, coriander, cumin, turmeric

Staples: Chickpeas, brown rice, kale



So you're all set! You've picked up your spices and staples, pre-made the staples for the week [brown rice and quinoa cooked; beans and chickpeas soaked, rinsed, and cooked; kale on standby for washing and destemming]. The next step is as simple as eyeballing and mixing... and then enjoying! 

Here is a short-cut to a lunch or dinner that's reminiscent of many well-known Indian dishes. The combination of spices creates a make-your-own curry powder; if you're feeling adventurous, you can also add in fennel, cinnamon, cloves, ginger, or garlic. Add equal parts of all spices and adjust to taste. It doesn't get much simpler!

1. Toss chickpeas and rice with allspice, coriander, cumin, turmeric, and a little olive oil or tahini.

2. Steam kale and sprinkle with curry powder. 

3. Mix all ingredients together - voila! 

Stay tuned for Staples and Spice Day #2... Mexican!

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Posted in dinner, lunch, musings, recipes, side dishes

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