How Low Can You Go? Potato-Peanut Curry

In April and May, National Public Radio featured a series on inexpensive gourmet dishes entitled “How Low Can You Go?” Although many of the dishes looked quite tasty, most of the dishes weren’t actually all that inexpensive, often narrowly getting below $10 to feed a family of four, and many involved arduous cooking processes. I decided to try out some of these recipes throughout the summer to see how I could take the recipes and reduce them down to a simple and very inexpensive form.

Potato-Peanut Cury with fresh green beans from our garden

Linda Watson submitted this rather simple recipe for potato-peanut curry to the How Low Can You Go? contest, a recipe that intrigued both me and my wife:

1 pound potatoes
1 can (14 oz.) diced tomatoes
1 cup water
1/4 teaspoon salt
2 tablespoons vegetable oil
2 tablespoons tahini
2 tablespoons peanut butter
1 teaspoon ground chipotle or cayenne pepper
4 cloves garlic
1/2 teaspoon turmeric
2 tablespoons chopped parsley leaves

1. Scrub potatoes. If they are not organic, peel them. If they are, just cut out any bad spots. Dice the potatoes into 1/2 inch cubes.
2. In a medium pot, add the potatoes, tomatoes with the juice, water, and salt. Cover and bring to a boil over medium-high heat, then turn heat down to medium low so the mixture just barely boils.
3. In a small microwave-proof bowl, combine the vegetable oil, tahini, peanut butter, and chipotle or cayenne pepper. Put garlic through a garlic press or mince it very fine. Stir the garlic into tahini mixture. Cover bowl and microwave on medium-high for about 2 minutes, until the mixture is fragrant. Stir in the turmeric, then add the tahini mixture to the potato mixture.
4. Simmer for about 10 minutes, until the potatoes are tender. Garnish with chopped parsley.

Tahini is a paste of ground sesame seeds and is far and away the most expensive element of this meal. Honestly, I had never heard of it before I attempted this recipe, but I figured, “Why not be experimental?” The only jar we could find at nearby grocery stores cost almost $7 and we used only a small portion of it, which isn’t exactly a value proposition. Thankfully, we do like this recipe and we intend to make it again.

Here are the ingredients we used:

Ingredients for Potato-Peanut Curry

The preparation of this dish was quite easy. You just simply cooked the potatoes and tomeatoes together with water and salt…

Potatoes and tomatoes starting to cook for peanut curry

… then combine the other ingredients and microwave them:

Peanut curry

Once that’s done, combine everything together and wait until the potatoes are done:

Potato-Peanut Curry nearly ready to serve

Then serve!

Potato-Peanut Cury with fresh green beans from our garden

Really, not much commentary needed. We served it with some leftover couscous and some green beans straight out of our garden, simply because they were nutritional sides that were right on hand.

Did we like it? My wife and I really liked the dish – we both ate it hungrily and had seconds. Neither of our young children seemed to like it at all, though.

Our total cost was somewhere near $11, with most of the cost coming directly from the tahini, which you can find in the Asian food section of a well-stocked grocery store. We had enough leftovers for all four of us to eat it as leftovers again for lunch two days later, so it makes plenty.

Changes I Would Make
This recipe was inexpensive and straightforward enough that I wouldn’t modify anything at all.

Having said that, though, people might not want to drop $7 on tahini – understandable for an ingredient used in such small quantities. If you decide to skip it, substitute two more tablespoons of peanut butter for it. The curry will definitely have a stronger peanut flavor, but it’ll be substantially less expensive and still quite delicious.

I would definitely recommend a green vegetable as a side dish with this, however. We found the fresh green beans were a very nice complement.

Enjoy!

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70 thoughts on “How Low Can You Go? Potato-Peanut Curry

  1. Kat says:

    Use the tahini to make hummus! It will make up its cost when you don’t have to buy expensive prepackaged hummus.

  2. Andrea says:

    I agree on the hummus. Very delicious healthy dip.

  3. Johanna says:

    What Kat said.

    Also, you can blend tahini, lemon juice, and olive oil with a bit of salt and garlic to make a most excellent salad dressing.

    Also you can get cheaper tahini at a Middle Eastern grocery store or a health food store. Or you can make your own by putting sesame seeds and a bit of vegetable oil through the food processor.

  4. PJA says:

    spelling error “tomeatoes” – just wanted to give you a heads up (not a comment meant to be posted of course..)

  5. cara says:

    This recipe looks great. Definitely going to try it.

    We use tahini all the time to make hummus. Once you have the tahini, hummus is pretty cheap and easy to make with canned chick peas. And I agree with Johanna (#3) that you can probably find it cheaper at a Middle Eastern/Mediterranean grocery. (We buy it at a Middle Eastern restaurant that has a small grocery section in it.)

  6. Mike says:

    I’ve been told that some Whole Foods stores have tahini available in the bulk food area where the penut butter is. You can buy only what you need.

    It was not available at mine though.

  7. Colleen says:

    You can also sometimes find tahini stocked with the kosher foods at many grocery stores since hummus, falafel, and so on are also popular Israeli foods. We buy it inexpensively from a Lebanese grocery store up the street from us, though of course you probably don’t have that option if you live in a less urban area. Homemade hummus is definitely worth picking up some tahini, and if you have a food processor and a can of chickpeas, it takes less than five minutes to whip up. Smooth and creamy and really puts the tubs from the store to shame.

    Your curry looks intriguing.

  8. Katherine says:

    “because they were nutritional sides that were right on hand.”

    I think you meant “nutritious”

    Also, why did you make your kids eat it for lunch again if they didn’t like it?

  9. Nick says:

    I echo everyone’s hummus comments as well. $7.00 is pretty pricy for a jar, at least in my area, but a jar does last a pretty long time. This recipe only uses a couple tablespoons, and a whole batch of hummus doesn’t use much more. One jar keeps for a long time and makes a bunch of batches of whatever you’re making.

  10. deb says:

    Do you have a Trader Joe’s nearby? If you do they usually carry tahini in the refrigerated section near their hummus. That is usually about $3.00 for about 8oz.

    (I also echo the hummus proponents, a 70cent can of garbanzo beans plus tahini lemon juice and salt, or mix it with roasted/pureed eggplant and you have some fancy dips).

  11. teri says:

    you can also mix tahini with almost any other nut butter and put it on toast. mmm.

    Make the hummus–it’s worth it. Ditto the salad dressing!

    drizzle tahini mixed with a little olive oil on falafel, or use that instead of mayo/mustard for a middle eastern twist on a hamburger.

    places like epicurious also have hundreds of recipes involving tahini–it’s pretty healthy, so check them out and eat up! :-)

    Lastly, while $7 is more than I think I’ve ever paid for a jar of tahini, it does last forever and so is actually a very good value. It’s not really any different than buying anything else in bulk–provided you find ways to use it eventually!

  12. Brigid says:

    Another way to use up tahini (lifted from Deborah Madison): Crush a clove of garlic with a little salt, squeeze in a tablespoon or so of lemon juice, and stir in two tablespoons of tahini and about a cup (or a 6-oz container—this recipe is forgiving) of plain yogurt. Lowfat is fine. This makes a nice, quick salad dressing, dip, or sauce for vegetables.

  13. Fern says:

    I’m thinking the sauce for the potatoes would be really good on chickpeas.

  14. D.B. says:

    If you like eggplants you can make babaganoush, which is a roasted eggplant dish similar to hummus.

    http://vegetarian.about.com/od/saucesdipsspreads/r/babaganoush.htm

    The tahini can also be used in recipes for cold or hot sesame noodles.

    http://dinnercoop.cs.cmu.edu/dinnercoop/Recipes/sanjiv/SesameNoodles.html

    As other commenters mentioned, it can be used to make delicious salad dressings or sauces for grilled meats, fish, or vegetables. A jar of tahini is a good investment!

  15. Thea says:

    You can use Tahini in many, many Middle Eastern and Indian dishes. At home we use it frequently for the base of several different dips, not just hummus. And the shelf life is really long if you keep it in the fridge. I think we replace our jar every six months to a year, and considering the use we get out of it, that’s pretty good.

  16. anne says:

    i see i’m not the only one who likes tahini dressing here!

    and it’s a salad dressing that’s really good for you, too.

    when i make it i put the ingredients in the jar i’ll be using to store it in the fridge, cover it, and shake it up to do the mixing. i dilute the lemon juice w/ a little water so it won’t be too thick.

  17. Nicole says:

    Ditto on hummus idea. I was really skeptical about buying an $8 jar of tahini, so I kept spending $3.99 for a tiny thing of Sabra hummus. I finally bought the tahini and have half of it left and have made 6 batches of hummus. Tastes better too.

  18. Sharon says:

    Hmmm…what is the protein content of this meal? I am glad you drank milk wtih it. I think the sub of Peanut butter for the tahini would up the protein a bit. And add a can of chickpeas. That would do it. It just seems a bit low on protien.

  19. spaces says:

    I twentieth the hummus suggestion. For every 4 cups of beans, I use about 1 tbsp of tahini.

    I get tahini from an ethnic grocery that has a halala butcher (which is also where I get amazingly cheap lamb), it’s about $4 for 16 ounces.

    I think a nutty oil would also work as a sub for the tahini. Try it with the tahini sub’d as almond oil.

  20. teri says:

    tahini has protein too. as does couscous.

  21. Ranga says:

    Hello !

    Is there a TSD URL to see only today’s post(s)?

    I visit TSD daily, and such an URL will save lots of time, by not loading the older posts.

    I agree there is RSS; but such an URL will be very helpful, by quickly loading the page.

  22. teri says:

    a quick visit to the nutritiondata dot com shows:
    1 cup of couscous has 6 grams of protein.
    1 cup of cooked green beans, 2 grams.
    1 cup cooked potatoes, 2 grams.
    cooked tomatoes, 1 gram.
    tahini, 3 grams per tablespoon.
    peanut butter, 4 grams per tablespoon.
    when combined and then divided into servings, there’s plenty of protein in this meal (especially with milk (8 g protein/cup) to drink). Presumably there’s more obvious concentrations of protein elsewhere in the day. And remember, most Americans eat 50% more protein per day than is needed by their bodies.

  23. Kathy says:

    Protein Count:
    Potatoes =11.2g
    Tahini =5.1g
    Peanut Butter = 8g
    Tomatoes = 2.8
    Total = 27.1 g of protein

    so, based on 8 servings 3.4g of protein. *shrugs* could be better, could be worse.

    And you can make your own Baba Ganoush with the tahini as well (egg plant dip)

  24. Camille says:

    I agree with all of those who support the use of tahini – and there are many other uses.

    But, until you really develop enough other uses to make it worth buying, I find that a little more peanut butter and some sesame oil makes a good substitute. It isn’t the same flavor, but it’s pretty close. (So close that a lot of Asian cultures use peanut butter instead of sesame paste in many “sesame sauce” dishes. Those with allergies beware.)

    Depending on the texture you are going for, the dish may require a little more water too.

    If you have never used sesame oil, you are in for a treat. It’s the “secret ingredient” in a lot of Asian sweet and sour sauces and soups. It’s also fabulous as the oil in a salad. (Chop some celery, throw in some cocktail peanuts, then marinate for 15 minutes or so in a dressing of 2 tbl sugar, 2-3 tbl vinegar, and a tsp of sesame oil. You should also add some chopped garlic or hot pepper for a little extra bite. You could do something similar with tahini, sugar and vinegar or lemon, but the flavor of the sesame oil is very pungent.)

  25. Lynn says:

    We love tahini but sometimes don’t use is quickly enough…the solution in our house is to portion some out in heavy duty plastic bags (or containers) and freeze it….thaw as needed…
    Enjoy!

  26. Barb says:

    Tahini: I find I get more bang for my buck if I use peanut butter + a few drops of sesame oil for flavour. Takes up less room in the fridge too.

  27. Paula says:

    You should store the tahini in the fridge if you use it slowly. It can go rancid in the pantry over time. Any nut butter can, but we usually get thru the peanut butter and almond butter before that happens. At $7 a jar I don’t want to waste it! Just take it out a few minutes before using to soften it. If you stir it before putting it in the fridge the oil will separate less as well.

  28. Julie says:

    Here’s a great recipe to make gluten free cookies w/tahini & peanut butter: http://www.recipezaar.com/Nutty-Peanut-Butter-Tahini-Sesame-Seed-Soft-Cookies-207729

  29. Rob says:

    This recipe is one of several from cookforgood.com. It is an excellent resource for cooking inexpensively, healthy, and utilizing produce.

  30. Beth in OH says:

    I liked reading all of the suggestions on how to use tahini. My question is, does this recipe sound like a spicy curry? Years ago my roommate made vegetable curry for dinner sometimes, and she bought blocks of mild curry for it. I cannot eat anything that is a medium heat or hotter, only mild.

  31. MegB says:

    I’m not going to comment on tahini, since I’m not very familiar with it. However, did anyone else catch the miniature Mr. Potatohead in the picture? I thought that was pretty funny!

  32. AJ says:

    It is similar to the recipe of Indian Potato curry called Allo kurma,

    We also add ginger + garlic paste (fresh ginger+ garlic blend), cilantro and Cilantro seeds powder for taste and but not peanut butter.

    Thanks for sharing.

  33. casieopea says:

    tahini – much like any other nut butter can be made at home if you dont care to spend the money on the actual pre made product. that said – I would rather shuck out the 5.50 it costs me to get a jar ….less mess and inconvenience – and the jar lasts a good long time. (aside from that sesame seeds are expensive, too!!)
    YUM…hummus, and all sorts of other hi protein good for you foods are made with this gem.!

  34. SoCalGal says:

    Love this series & was delighted to see Mr. Potaohead in the post. Was that your son’s idea?

  35. Kim says:

    “You just simply cooked the potatoes and tomeatoes together with water and salt…”

    Where I find the “tomeatoes”? Are these higher in protein because of the “meat”?

    Spellcheck?

  36. Kedron says:

    You can also substitute several drops of Sesame Oil, available in most any ethnic food aisle at major supermarkets, to get the flavor of tahini.

    It’s probably quite a bit cheaper than tahini in the long run, and does not spoil quickly at all…

  37. dsz says:

    Thank you, Trent, I will make this for dinner this week. Did you ever combine green beans with a can of seasoned, diced tomatoes? I think that would go well with this dish and it’s good for the beans that stayed on the vine a little too long and aren’t quite as tender. Fresh tomatoes and herbs from your garden are even better if you have the time.
    Dittos on the hummus-the only thing I can add is
    a ‘recipe’ for those who don’t already have one. It’s in quotes because I make it to taste. In a food processor combine a can of drained chick peas (garbanzo beans), a tablespoon of tahini, juice of one lemon, a large clove of garlic and enough olive oil to make a paste ~ 2 tablespoons. Add salt to taste and additional lemon or garlic as desired. Mine varies, sometimes I want more lemon or garlic-it’s all up to your personal preference. If using whole fresh garlic, pulse it by itself first to give it a head start so you don’t end up with large pieces. In this, fresh garlic is best, but jarred will do.
    Make baba ghanoush the same way only substitute roasted or baked eggplant for the chick peas. If you want to be more traditional don’t puree with the olive oil, pour it on top after the rest of the ingredients are blended.
    Thanks to those who submitted dip/dressing recipes, they sound great.
    As to the protein count-is it critical to have a specified amount of protein in every meal? It seems to me a meal lower in protein, and one which derives all of it from plants (aside from the milk) would be an ideal balance to the usual animal protein-heavy American diet.
    Mr Potato Head or a potato brush? Either way, it’s a sweet, playful touch.

  38. Wendy says:

    Trent-

    Read the blog almost daily. Just wanted to say the little potato guy in the picture made me smile. Beyond all the great stuff on the blog that part of your personality really shines through. Keep up the great work.

  39. Lynne says:

    I bought Tahini yesterday for the first time, so I had to laugh when I saw this post using Tahini. I bought some pita, the realized I had no hummus. I recently bought dry garbanzo beans, & want to make my hummus entirely from scratch. I have a meyer lemon tree which produced year-round, so I’m most of the way there! I got my Tahini at Whole Foods–there were no less than five choices, all costly; I paid $5.49 but many were much higher. You get a ton, so now I need to go online & search out recipes calling for tahini to make this purchase worthwhile. I’m also going to experiment with the hummus, adding fresh rosemary, and other herbs.

  40. The recipe looks very good–think I’ll try it with yam or sweet potato. (And a little tahini is also tasty on toast with molasses or agave syrup.)

  41. Wendy Mitchell says:

    Here’s another salad dressing I found on a weight loss board years ago–it’s delicious:

    Lemon Yogurt Tahini Dressing

    1 cup plain nonfat yogurt
    2 T tahini
    2 garlic cloves, minced
    1 T fresh lemon juice or lime juice
    2 t chopped fresh dill or 1/2 t dried dill weed
    salt and pepper, to taste

    Combine in blender and refrigerate

    1/3 cup = 1 WW point

  42. BirdDog says:

    Am I the only one who thinks this sounds gross? Or maybe I just have simple tastes since I would be like Trent’s kids and not eat it.

  43. tracy says:

    Hey Trent,

    You can also use Tahini in alot of other dishes if you try more mid-eastern food. One of my faves is a yogurt/tahini dressing for falafel pitas…yum. Also, the stuff lasts forever…I’m still working on a jar that I bought 4 years ago…just keep it in the fridge and stir thoroughly before each use.

  44. Gwen says:

    I am LOVING this series. Keep it comin’.

  45. tentaculistic says:

    Obviously I 30th the comment about making hummus. I had a really great recipe from Let’s Dish that used tahini, and it was great, but I don’t remember what went in it. The thing to know is that some people love the tahini flavor and others don’t – I got my husband to start eating hummus by starting with the milder (less tahini) grocery store version of hummus (Cedar brand, for example), then upped him slowly to more tahini-rich hummus (Sabra brand and then my own homemade stuff). It’s very much an acquired taste. The nice thing about homemade hummus is how CHEAP it is! And it has all kinds of good nutrition in it, and tastes so yummy and is so filling.

    Trent, I think the culinary challenge has been laid down: learn how to make frugal hummus and report back to us. I for one predict you will be wonderfully surprised at how great it is :) And maybe you’ll find other versatile uses for it.

  46. tentaculistic says:

    Oh, and a comment on the photography – Trent, did you get a new camera or something? The photos were really clear and crisp. I noticed it on the couscous grains, and it seems true for all the photos. Whatever you did, good job.

  47. D.B. says:

    I forgot to include 2 other tahini uses in my last comment.

    Tahini can be used to make halvah, a sesame candy popular in the middle east. Here is but one recipe; you can Google to find many more.

    http://candy.about.com/od/sugarcandy/r/halvah.htm

    I have had delicious sesame gelato at a gelateria in Philadelphia. I am sure that you could find some great sesame ice cream recipes. Here is a vegan coconut-sesame iced dessert recipe:

    http://theendivechronicles.com/2009/07/03/coconut-and-sesame-ice-cream-sort-of/

    D.B.

  48. Lindsay says:

    Love the combo. This would also be great with sweet potatoes, curry, and some cumin.

  49. JMom says:

    I am an email subscriber and I just dropped by to say how much I’ve enjoyed this series on frugal cooking. I submitted a recipe for that series too, in the contest.

    If you can find a middle eastern or asian market near you, check them out for sesame seeds. I make my own tahini and a jar like the one you have in the photo would probably cost less than $3 if you make it yourself. I have my recipe here if you ever feel inclined to make more tahini. And as someone already mentioned, refrigerate your tahini if you’re not using it up right away. It does go rancid pretty quickly especially in the summer time.

  50. Lise says:

    #20 I noticed Mr. Potato Head, too! To paraphrase Alton Brown, “The Mr. Potato Head isn’t needed for this recipe, but it helps!”

  51. littlepitcher says:

    Rather than using tahini for curries and hummus, I purchase the darkest and most flavorful Chinese sesame oil I can find. A small bottle will seldom run over two dollars. If you intend to use the oil for salad dressings, fruit salads, and Oriental cooking, a gallon can may be a better deal for you. Because of its strong flavor, you can use much less of it. If you want the nut-butter texture, throw some sunflower seeds in the blender, and add the sesame oil. Far cheaper.

  52. jdmitch says:

    Ha! I actually tried that recipe this week as well. Picked it up off of http://cookforgood.com/, it’s been there for a while. Coincidentally, after cooking it, I was actually wanting more peanut flavor. We keep tahini on hand for hummus. Next time I make it, I’ll probably sub for PB… or just double the PB.

  53. melissa says:

    I have to agree on the hummus comment – my husband & I buy one of the HUGE (10#?) cans of garbanzo beans for $3.50 at the Costco Business Center near our home and use it to make the stew Trent posted earlier in this series, as well as batches & batches of hummus (the “recipe” earlier in the comments is exactly how we do it – I prefer extra garlic, tahini & lemon juice). Then I make home-made pitas and we have several meals, plus healthy snacks for an extremely low cost per meal! Especially great for those hot summer nights when no one wants to cook – add some feta and olives and a green salad, and you’ve got a refreshing Mediterranean-style meal that doesn’t require heating up the kitchen; although we will often brush the pitas with olive oil and heat them on the grill.

  54. Johanna says:

    A variation, of sorts, on the hummus recipe: I find that if I first blend together everything but the chickpeas (garlic, tahini, lemon juice, salt, and sometimes some olive oil), and then blend in the chickpeas bit by bit, it comes out creamier.

  55. mellen says:

    Johanna, thanks for the tip, I’ve been wondering how to make homemade hummus creamier.

    As for this recipe, I wish I could try it but peanut butter is not good for me :) I do curry with coconut milk usually so maybe next time I make it I’ll try to incorporate some tahini (which I consider a staple) and potato of some sort. I don’t know if “curry” is even the right word for this dish, it’s only got tumeric; I’ll probably do some cumin as well and some white pepper. I like my curry with a little more punch.

    Has anyone ever tried to make homemade tahini? I’ve been thinking about it lately especially since I ran out the other day and didn’t have time to run to the store. I’m thinking toast the sesame seeds and use a mortar and pestle to smash them up. If I try it, I’ll let you know how it goes. Oh, and if anyone knows why I can’t get my roasted eggplant to come out right, I’m open to suggestions. It’s too dry to make good baba ganhouj (probably spelled wrong but all you spelling nazis lay off).

  56. orwell says:

    Why don’t you buy sesame seeds and prepare the paste.(instead of using tahini)

  57. KK says:

    We tried this recipe this weekend. It was a huge hit with the kids & I. It’s a bit spicy for my husband so next time I make this I’ll take that into consideration. Great series on frugal cooking.

  58. Katie says:

    This was delicious! I would recommend foregoing the tahini altogether, and adding peanut oil (a staple in our house), rather than vegetable. It came out to a delicious, filling vegetarian meal last night!

  59. Sarah T says:

    I see you’ve already learned about homemade hummus, which is dirt cheap if you already have tahini sitting around. You can also make tahini dressing (there are a gajillion recipes available online; I like Epicurious because it has recipe reviews) for green salads.

  60. Kandace says:

    I made this tonight for dinner and agree with commenter #57 that it was too spicy for my husband. He ate cereal while I had two helpings. Will definitely try it again but cut the cayenne in half.

    I also put in a cup of cooked chick peas. Would also be good with some chopped peanuts on the top.
    This is a keeper and could have many variations to keep the spice up without the heat intensity.

  61. Stephanie says:

    I made a double batch of this last night and loved it. Very spicy and delicious. I put it over couscous and topped it with a dollop of plain yogurt. I think this would be really good with some chick peas and cauliflower also. I may try that next. Definitely a recipe I will make again.

  62. Johanna says:

    I find that different batches of cayenne (or any powdered chili pepper) vary a lot in how spicy they are. If there’s a limit to the amount of spiciness you can handle (as for most of us there is), it’s not a good idea to blindly use the amount called for in a recipe like this. Instead, you should gauge the amount to use based on how spicy your particular cayenne is, and how spicy you like your food.

    If you do make something that turns out to be too spicy for your tastes, you can fix it by adding a little sugar, stirring it up real well, and sticking it in the fridge for a day or two.

  63. kristine says:

    We are making this with the addition of white beans, and a ton of spinach. This will add the protein and greens needed to make it a one-dish meal!

  64. Erin says:

    Easiest, tastiest way to use tahini: Toast 2 pieces bread, drizzle tahini on one and honey on the other, optional banana pieces in between for a delicious sandwich. Better for you than peanut butter!

  65. Marcus Ward says:

    Had this for dinner tonight, it was awesome!

    I made tahini by getting roasted sesame seeds, adding 2 tbsp of sesame oil and the seeds in a small food processor and grinding them up. Took a while but saved me a ton of money. Great recipe!

  66. kristine says:

    Had this tonight, with alterations.

    It is fine to use crushed tomatoes in lieu of diced. You can also forgo both tahini and tumeric, and instead just use more PB, and hot curry powder to taste.

    We added a pound of wilted spinach into the sauce, and canelli beans.

    It was great!

  67. kate says:

    I’ve bought sesame seeds in bulk and made my own tahini. It’s delicious. Sometimes store-bought can be a little bitter. I keep the sesame seeds in the freezer.

    I agree with adding chickpeas to the recipe. And, you could top it with some fresh cilantro and maybe some yogurt.

  68. Kris says:

    Just wanted to tell you that I really enjoyed this recipe. I added cauliflower and green beans to the curry itself to round it out with more vegetables in the one dish.

    I enjoy your blog!

  69. Pascale says:

    I love peanut butter with savory items.

    For a quick snack, I love putting a bit of peanut butter, two slices of tomatoes, a few leaves of spinach or basil on a piece of bread. It’s pure bliss. Comforting and fresh. :P

  70. I had it with just the couscous – no extra vegetable. With hindsight, it does need one, either stirred in or as a side. Luckily, I’ve got three servings of th stuff left!

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