I made a mistake. Bought a case of tomato sauce thinking it was a case of tomatoes. That'll teach me a lesson about ... something. Saw a photo of curry garbanzo on Tastespotting and thought, "that'll be one way to get rid of some of that tomato sauce!" On trainspotting, the cook contrived their own curry by loading it with most of the usual curry spices. I did that too, but then added Vindaloo curry. So my sauce is REALLY spicy, just how I like it.
My sauce is a little paler because I used the tomato sauce as the liquid for a spiced up Béchamel which wasn't at all necessary. Had I not bothered with that, it'd be dark red. My original idea was to serve with uncooked diced tomato, but I forgot. That basil I growed myself in an Aerogarden.
Dry garbanzo beans from the bulk bins at Whole Foods. Canned is easier but I like watching them swell. Plus I could plant them if I felt like it. Just for fun. After they were soaked, I put them in the pressure cooker with water, brought it up to pressure then cut the heat and let it depressurize on its own. That turned out to be a little bit too brief, which showed me to cook soaked beans at least five minutes.
The brown rice was also cooked in the pressure cooker. One cup of rice, three cups of water for twenty minutes turned out to be just a little too much water. Otherwise, the rice was cooked perfectly. Brown rice takes a lot longer than white rice.
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