Easy Curry Chickpeas with Vegetables

You may not think that a spicy curry dish on a hot humid night would be satisfying. But trust me when I tell you - it sure as hell can be.

The other night, it was ungodly hot in the Boston area. So hot, I almost didn't even want to eat dinner, let alone cook it (and that never happens). After a long drive home from work, though, my mind began wandering to the food I had available in my kitchen and what I could make out of it. What came to mind? Curry and crushed red pepper. Don't ask me why.

I only had a few bucks handy, so I swung into the grocery store to pick up a few ingredients to complete the meal. Going off of the curry, I opted for some naan, a can of chickpeas, and this vibrant medley of frozen vegetables, chocked full of mushrooms, water chestnuts, red peppers, celery, onions and broccoli:

When I came home, I cooked about 3/4 of the vegetables in some olive oil, along with the entire can of chickpeas. I added some salt, pepper, curry, crushed red pepper, and garlic, and cooked until the vegetables were tender. 

Right before the vegetables and chickpeas were done cooking, I brushed the naan with some olive oil, placed it on a cookie sheet, and stuck it in the oven for about 2 minutes. Once the naan was done, the vegetable mixture was fragrant and ready to devour. The mixture was really, really spicy and smoky (just the way I like it), so I served the dish with a dollop of plain, organic yogurt to help cut the spice and add some needed coolness to the hot dish (it was almost 100 degrees outside, remember).

I rarely go back for seconds - mainly to help portion my food and thus spend money at the grocery store less - but for this dish I did. As an added bonus, the entire dish cost me a grand total of about $4, and I got a generous 4 servings out of it. 

What's your favorite dish to make when it's insanely humid outside? 

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