Do you know what’s really good for cancer patients? Spending time on a farm. Snipping flowers. Picking yellow, green, and purple beans. Falling asleep amid the scented, feathery fronds of dill blowing in the breeze. (Just kidding. I wasn’t really asleep. Just resting.)
Here’s a great recipe that will use up the rest of that big bunch of dill you don’t know what to do with. After all, one can’t live on pickles alone (at least if you want to keep your red cell counts up). This easy curry dresses up a can of beans from the pantry, which means you won’t use up the day’s energy making lunch. And if you do, well, I know a nice, cozy spot where you can spend the rest of the afternoon. Just watch out for tractors.
Quick Chickpea Curry with Dill
The original recipe calls for two whole bunches of dill, but that seems a little extreme. One suits me just fine.
2 Tbsp. canola oil
1 medium onion, finely chopped
1-2 cloves garlic, finely grated
1-inch piece of ginger, finely grated
1 tsp. ground coriander
½ tsp. turmeric
¼ tsp. cayenne (or more to taste)
1 medium tomato, finely chopped
1/4 cup chopped fresh dill
1 15-oz. can chickpeas, drained
¼ cup water
1 tsp. salt
Heat oil in medium saucepan over medium heat. Sauté onion until softened, about 5 minutes. Add the garlic, ginger, coriander, turmeric, and cayenne, and stir for 3 minutes or so. Mix in the tomato and cook until soft, about 5 minutes. Add the dill, chickpeas, water, and salt, and simmer until the dill is tender, maybe 5 minutes more. Serve warm or at room temperature.
Source: Adapted from 5 Spices, 50 Dishes by Ruta Kahate.
wow, that's a lot of dill in a recipe. Bu it sounds yummy!
Posted by: Anh | August 14, 2009 at 08:10 PM
That does seem like a lot of dill, but I love chickpeas, so I'm willing to give it a try!
Posted by: Mary | August 14, 2009 at 10:39 PM
I think you're familiar with my love affair with the chickpea, no? They used to really turn me off, but I rediscovered them a few years back and now some of my favorite dishes include them.
...this just gives me another reason to use my fresh garden herbs.
Posted by: Amy | August 15, 2009 at 02:09 PM
printing that one out - eliza is a chick pea fanatic! will keep an eye out for tractors...
Posted by: Cindy | August 15, 2009 at 03:53 PM
Dill in curry? I am intrigued. This goes on the (never-ending, horribly long) to-do list.
Posted by: adele | August 16, 2009 at 09:09 AM
I have always wanted to make curry without using pre-mixed "curry powder", and this looks do-able for an impatient person such as myself, and it looks delicious and cool for this time of year. Will put ingredients on my shopping list and try it soon. And I really love the flower photo. - thanks.
Posted by: Judy | August 17, 2009 at 09:44 PM
Judy: I love this dish. I should really consider doubling the recipe since I could easily eat it all in one sitting. I hope you like it, too.
adele: I'm familiar with that list. I'm starting to consider it purely ornamental.
Cindy: Hope Eliza enjoys it. Go easy on the cayenne for tender tastebuds.
Amy: Yes, I thought you might like this one.
Mary: Think of it like parsley in tabbouleh. Herb elevated to vegetable.
Anh: It's a lot of dill, but it works.
Posted by: Tammy | August 17, 2009 at 09:57 PM
Dill with salmon, dill in eggs, dill in everything! YUM!
Posted by: Lorrie@ReadNEat | August 19, 2009 at 03:53 PM
Made this last night - it was delicious! I added some chopped up chicken thighs for the hubby (he can only handle so many meatless dinners in a row). Yum - thanks for sharing!
Posted by: Sara | October 15, 2009 at 12:12 PM