I’ve been trying hard not to buy too many vegetables in addition to my CSA box, but this week I needed some hot peppers for a dinner I had planned: asparagus curry with chickpea pancakes. I decided at the last minute to make a nice thick curry sauce to go with it all, so my hot peppers ended up stretched a little thin — one each in the asparagus curry, the pancakes, and the sauce.
The asparagus curry, to my taste, needed a bit of black pepper — Nat is always accusing me of thinking everything needs more black pepper — so I added some and it was perfect.
For the sauce, I flipped through my copy of 1000 Indian Recipes until a recipe caught my eye — chickpeas in “traditional curry sauce”. I stole the sauce from that recipe; it cooks up warm and thick, creamy and cuminy.
I also found my chickpea pancake recipe in that book – Crispy Chickpea Crepes – and mixed the batter a little thick, so that they were less crispy and crepelike, more chewy and pancakey.
To serve, we put a spoon of asparagus curry and a spoon of sauce in the pancake and sprinkled it with sliced green onion, then folded the pancake up around it.
I keep remaking this meal in my head, with different components: a mustardy green bean curry and vindaloo sauce; a dry meat curry and raita…it seems endlessly flexible, one of the million million cross-cultural variants of “flavored foody mess wrapped in bready goodness”. It’s a formula that has always served me well.
(In other news, my awesome teammate Katy done got herself married today! Congratulations to Katy & Corey!)