I’m pretty firmly anti-buffet with 2 exceptions:
- When in Vegas…buffets are THE way to go and bottomless mimosas are a given.
- When seeking new favorite Indian dishes.
I know, I live life on the edge. Mark may add a 3rd exception and that’s when kids eat free. But that’s probably just because Piper is currently consuming her body weight in food at each meal.
Sometimes, though, you just have to jump in with both feet. Try something new. Chances are you’ll like it. Perhaps even love it.
This can apply to things like food. Obviously.
Or other life things like taking your 3-year-old and 1-year-old to an indoor waterpark at a time that is approaching naptime. It could’ve been disastrous, but it was okay. No, actually, it was a blast. Even if we totally punted for lunch and my kids ate Taco Bell for the second day in a row. You just shrug, blame dad (which is completely justified in this instance), and vow to make tomorrow a bit greener. Literally. P.S. Taco Bell Dorito stuff is not as good as it sounds. And that ORANGE color is super concerning when it comes right down to it. But, FAMILY TIME and HAPPY KIDS.
But seriously, when it comes to Indian food, I’m all about the buffet. Or maybe I just need Google on deck. I’ve never had chana aloo, but guess what? Chana = chickpea and aloo = poatato. Voila.
The only issue was my carnivore husband who insisted there be something other than fiber in this dinner. So, I punted and used the shrimp we had on hand and dare I say it added something to the dish? Traditional? Not as much, I guess. Delicious? Oh baby.
Deep flavors, gorgeous coloring (that is totally and completely GOOD – both in taste and in health…unlike the Doritos stuff going on at Taco Bell) that come together in a flash. This is a family pleasing meal, no doubt. Scale back the cayenne if you’re feeding those who may not want too much heat – enjoy!
- 2 Tbsp extra-virgin olive oil
- 1 onion, diced
- 3 garlic cloves , minced
- 2 Tbsp curry powder
- 1 tsp ground allspice
- 1 tsp ground nutmeg
- 1½ tsp smoked paprika
- 2 tsp dried thyme
- 1 tsp ground cumin
- ½ tsp cayenne pepper (or less if less spicy is preferred)
- 1 tsp white pepper
- 2½ cups potatoes, cut into ½-inch cubes
- 2 (14 oz) cans chickpeas, drained
- 1 (14 oz) can diced tomatoes
- 1 (10 oz) can tomato puree
- 2 cups reduced-sodium vegetable broth
- 12 oz raw shrimp, peeled and deveined
- ½ tsp salt
- Heat oil in a large pot or deep skillet over medium high heat. Once hot, add all ingredients for the flavor base and cook for 3-4 minutes or until the onion softens.
- Add the potatoes and cook for an additional 2-3 minutes. Add the chickpeas, diced tomatoes, tomato puree, and broth. Stir well and bring to simmer; reduce heat to medium-low and simmer for 15 minutes, or until the potatoes are tender.
- Add the shrimp and salt; mix well and cook 3-4 minutes or until shrimp are cooked through. Serve with rice or cauliflower rice, if desired.
Weekly Menu: February 25th – March 2nd
- Sunday: Chicken Biryani and naan
- Monday: Slow Cooker Pork with Peach Barbecue Sauce and buttermilk-chive mashed potatoes
- Tuesday: Book Club – dinner out for me, leftovers for the crew
- Wednesday: Creamy Goat Cheese and Asparagus Quinoa Salad {from last week}
- Thursday: Miso Chicken Ramen
- Friday: Quinoa-Pork Meatballs and penne
Be well,
This looks great! Only thing I would say is that Chana are chickpeas and aloo are potatoes, not the opposite! (I’m a Hindi-Urdu speaker)
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Oops! Thanks, Amna! Fixing that now 🙂