Sunday Supper: Patak’s Madras Chickpea Curry

Patak's Madras Curry Paste

I came to the soul-tingling realization yesterday in New Seasons, that if I allow myself to buy quality curry pastes for Thai cooking, I could try the same, just once, for Indian cuisine.  Perhaps it would prove handy and delicious over lazy and under-spiced, right?

Ridiculously, I had stocked up on various curry-related spices earlier in the day, but knowing my curries never quite taste how I want them to and that I didn’t have quick access to a few unique ingredients I had yet, and intended to incorporate, I rationalized the whim and picked up a jar of Patak’s Madras Curry paste. My dedication to making nearly everything from scratch be damned, I made a satisfying and spicy Madras curry for dinner and the teaspoons stayed hidden. Plus, the sweet and golden diced potatoes helped counter the heat of the curry. I loosely followed the recipe on the back of the jar (which was a hoot to do), substituted cooked chickpeas, red pepper and carrots for beef [using extra vegetables], and pureed Muir Glen tomatoes for diced.

Madras Chickpea Curry over basmati rice

Roasted Yukon & Sweet Potatoes with sea salt, pepper & fresh parsley

So, there ya go. Sometimes I’m a little bit lazy. Or normal.