Recipe: Rutabaga and Chickpea Curry

Our friend Alix, to whom we gave some rutabagas, sent me the recipe for her creation, Rutabaga and Chickpea Curry. Sounds yummy. Alix often posts recipes she's come up with on her blog, MississippiVeggie.

In Alix's own words:

RUTABAGA AND CHICKPEA CURRY

Time: ~ 1 hour, if you're working with canned/cooked chickpeas
Serves: 6 easily

Toss 2 cans of chickpeas (I cooked 1 cup of dry beans) with a little olive oil and spread on a baking sheet.  Bake at 375, shaking the pan every 7 minutes, until they're lightly browned, about 25 minutes.

While that's going on, cook 1 onion, sliced, in 2 Tablespoons of vegetable oil until it starts to soften.  Add 1 Tablespoon minced fresh ginger, 2 Tablespoons of curry powder (I did one each of masala curry and plain curry, because I'm culturally insensitive), 1/4 teaspoon cayenne pepper, 1/4 teaspoon cardamom.  Once fragrant, add rutabaga, a handful of golden raisins, a handful of cashews (I rinsed the salt off of them), 2 Tablespoons tomato paste, 1 can coconut milk, 1 can of water.  Let it all burble away until the rutabaga is cooked.

Serve on top of rice with chickpeas spooned on top along with a dollop of plain yogurt and chopped cilantro.