Easy Weeknight Meals: Part 9

chickpea-curry-pic

We’re back with another post in our series on Easy Weeknight Meals! Today my sister in law Erin is sharing her family’s go-to favorites with us. I think I have more recipes from Erin than any other person, she’s an amazing cook so I know you’ll love these. I’m excited to try them too! Keep reading to see what she loves to cook for a quick weeknight meal…

Chickpea Curry

“If you are lucky enough to live near an Indian restaurant, pick up some naan to go along with your meal.  We buy flatbread (from the deli section), then toast it in a frying pan with a little olive oil, sprinkle with salt & pepper, then cut into triangles” – Erin

2 Tbl oil (I use olive)
1/2 c. chopped onions
2 tsp ground cumin
2 tsp chopped fresh ginger (I usually grate it)
1 tsp turmeric powder
2 Tbl ground coriander
1/2 tsp paprika
1 1/2 tsp salt

2 – 150z cans chickpea’s rinsed well
1 – 16oz can tomato sauce
Chopped fresh cilantro for top.

Heat oil in saucepan, add onion & cumin and saute. Add turmeric, coriander, paprika, salt and ginger. Stir for 1 minute. Add tomato sauce & stir for 1 minute. Add chickpeas and 3/4 cup water. Stir and bring to a boil. Simmer for about 20 minutes. Serve over white or brownnrice, sprinkled with chopped fresh cilantro. Cook the rice, and chop the cilantro while the curry is simmering, the whole meal will take 25 minutes or so to cook.

(image above)

chickenkatsu

Chicken Katsu (Japanese style fried chicken)

“Most recipes have you fry a whole breast and then cut.  I like to buy pre-cut chicken tender pieces and coat each piece thoroughly. The recipe is simple: just coat each chicken tender in flour, then egg (mixed with a little water), then panko crumbs.  Fry in an inch of canola oil, turning once during cooking.  Serve with Bulldog Sauce (or another brand of Tonkatsu Sauce), edamame and rice.” – Erin

(image above)

bulgogi-5

Bulgogi with Kimchi

“Put your piece of beef in the freezer 30 min. to 1 hour before you begin to cut, it’s easier to get very thin pieces.  You can cut and marinate the day or morning before.  Once that part is done, it comes together really quickly.  Serve with kimchi (usually found in the refrigerator section next to the produce) and rice. Here’s a recipe I love from Savory Sweet Life.” – Erin

(image above)

Thanks so much Erin for sharing your easy weeknight meals with us! See more in our series right here

Comments

The curry chickpeas look amazing! Just one question – the recipe calls for 1 can of tomato sauce, but the picture looks like it has diced tomatoes in it. Should I buy diced tomatoes or are those just tomato pieces from a canned sauce?
Thank you 🙂

Hi! The picture doesn’t necessarily correspond with the recipe so just follow the instructions in the recipe. Enjoy!

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