During a recent trip back to Kansas for some freelance work, we spent the evening with my parents at Public – one of our favorite restaurants in Wichita. They had a chickpea curry on special and I couldn’t resist. I love trying vegan dishes at otherwise non-vegan restaurants just to see what they have to offer. I was so pleasantly surprised by this dish and it far exceeded my expectations. This dish is a cross between a stew and a traditional curry, with the addition of Israeli couscous to give it more body and texture. It’s also quick and simple – requiring just 1 pot and about 30 minutes to prepare. And it’s extremely versatile (see notes to keep it gluten free). The primary flavor comes from green curry paste* – a new-to-me ingredient that will no doubt be stocked in my pantry from now on. It’s a slightly more mild curry with a vibrant green color thanks to coriander, cumin, cilantro and lemongrass (just to name a few). I think I’m in love. *Note: you can learn about the origins of green curry paste and find a DIY recipe here. As your curry simmers away, it’s time to prepare your toppings. I went with pan-fried tofu for extra texture and protein, but it’s completely optional! The dish really is delicious and filling on its own. A few other options include sriracha, bean sprouts, shredded Brussels sprouts, lime juice, and cilantro. So much yum. I think you guys are going to LOVE this dish. It’s: SimpleFlavorfulHeartySpicy-sweetCreamyComfortingSo delicious& Seriously satisfying If you give it a try, let us know what you think! Leave a comment and rate it. And while you’re at it, take a picture and tag it #minimalistbaker on Instagram so we can see! We love seeing our recipes come to life in your kitchens. Cheers, friends!
