Broccoli and chickpeas in coconut curry sauce

Broccoli chickpea coconut curry

Broccoli chickpea coconut curry

Well! I’ve finally finished Brothers Karamazov, and to celebrate we’re going to have a party. I sent Malcolm to the store and I told him to tell the shopkeeper that Claire sends her greetings, “and will be there directly…. But listen, listen, tell them to have champagne, three dozen bottles, ready before I come, and packed as it was to take to Mokroe. I took four dozen with me then…they know all about it, don’t you trouble…Stay, listen; tell them to put in cheese, Strasburg pies, smoked fish, ham, caviare, and everything, everything they’ve got, up to a hundred roubles, or a hundred and twenty as before…. But wait: don’t let them forget dessert, sweets, pears, watermelons, two or three or four — no, one melon’s enough, and chocolate, candy, toffee, fondants;” That being vegetarian versions of smoked fish and ham, of course! And David said I have to write a twenty page paper on the book, so I’ll share that here, shall I? Ready? Do you have your glass of tea and plate of salted fish and cherry jam? Let’s begin! I’m kidding, of course! No scholarly paper. However, I read that Dostoyevsky had intended to write a sequel about the life of Alyosha, but he died before he had the chance. So I’ve decided to take it upon myself to complete the task. A bit of Karamazov fan fiction, if you will. Of course, we’re going to sex it up a bit for our modern audience. No tortured discussions about spirituality or morality – there’s just no market for that these days. Instead, it’s all going to go like this… Lise, of course, is a vampire. Weak, pale, pretty and wicked, what else could she be? But she’s one of those sparkly vampires. And she bites Alyosha, and then dresses him like this, “I should like you to have a dark blue velvet coat, a white pique waistcoat, and a soft grey felt hat….” And then Alyosha, instead of wandering around trying to solve everybody’s problems and worrying for their souls, will solve all their problems by relieving them of their souls, and turning them, too, into sparkly vampires. Meanwhile, Dmitri’s attempt at escape from prison (which will be described in nail-bitingly extensive detail) will fail, and he’ll be sent to Siberia in exile. But this won’t be a dull, workaday work camp kind of story. Oh no! It will be subtitled Survivor: Siberia, and will tell the tale of a bevy of lordly types roughing it in a grand competition in the frozen wastes of Siberia. They’ll be voted out of exile one at a time, until the winner remains alone. Sadly, he’ll still be alone in exile for twenty years, which will be dull, so we’ll forget all about him. And Ivan, broody young Ivan, will provide the comic relief, as he sets up an apartment with his pesky devil, and they bicker humorously about whether or not either of them exists! Until, of course, he’s turned into a vampire by Lise and then… Well, I confess I haven’t figured out how to end it yet. Something big! Something thrilling! Leave them wanting more! Yes. Actually, I feel a little irreverent for speaking of Brothers Karamazov in this way! It touched me very deeply, and gave me much to think about, and I feel such genuine affection for Dmitri, with his wild impulsive ways and his generous heart, Ivan, with his oddly hopeful despairing cynicism, and, of course sweet, honest, strong Alyosha.

So, broccoli, chickpeas and corn in a curried coconut sauce. This was delicious! And every member of the family liked it and ate several helpings, and I ate the leftovers cold before bed one night. It struck me that the mix of ingredients and spices was a little odd, but I liked them all together. It’s a little sweet, a little spicy, and quite savory all at once. We ate it over basmati rice, and that was nice!

Here’s Saint Behind the Glass by Los Lobos (from Nacho Libre), because it seems to fit!

1 T olive oil
1 shallot, minced
1 clove garlic, minced
1 t red pepper flakes (or to taste)
1 t black mustard seeds
1 t black sesame seeds
2 t tomato paste
1/2 t tamarind concentrate
1 can chickpeas, rinsed and drained
1/2 cup corn (frozen is fine)
1 cup coconut milk
1 t cumin
1 t coriander
1/2 t turmeric
1 t sugar
1 large head of broccoli, florets only, cut long and thin
salt and plenty of freshly ground pepper
juice of half a lemon

Warm the olive oil in a large skillet over medium heat. Add the shallot, garlic, pepper flakes, mustard seeds and sesame seeds. Stir and cook until the garlic starts to brown – under a minute. Add the tomato paste and tamarind concentrate, stir to combine. Add the chickpeas and corn, stir to coat and cook for a minute or two.

Add the coconut and 1/2 to one cup of water – enough to make it somewhat saucy. Add all of the spices and the sugar. Bring to a boil, reduce heat and simmer for about ten minutes, to warm and combine everything. Add the broccoli, stir to coat, and cover and cook till it’s just bright green and just as soft as you like it. Season with salt pepper and lemon. Serve over basmati rice, if you like.


2 thoughts on “Broccoli and chickpeas in coconut curry sauce

  1. Anna Karenina is one of my favorite novels and one of my favorite aspects of novels is the food they portray. The Russian world at that time is such an interesting place culinarily speaking and I love learning about the characters through the food they enjoy.

    • It does make them seem more real to hear about the food they like. Eating and enjoying food is such a normal, every day human thing, but it feels just as important as the bigger drama, somehow. I loved Anna Karenina, too – I particularly like Levin’s character. I’m scared to see the movie, it looks a little over the top. Have you seen it?

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