101 ways to wok it out

this may or may not come as a surprise, but most of the meals prepared in the yawakoshi household are prepared in a wok. as a rule, they include mucho vegetables– stir fried of course, with lots of garlic. depending on the night, we’ll add soy sauce, tofu, and ginger; beans and more beans;  or on a night like tonight: garbanzos and lots of curry powder.

deliciousness! shout out to poppa yamo for hooking us up with the most beautiful set of indian curry that my eyes have ever seen!

easy wok chickpea curry:

2 cans of chickpeas

1 large onion, sliced

1/3 c broccoli pieces

two large carrots

1/2 can tomato paste

1/2 cup water

heat a splash of oil and heat onions until they are translucent, about 5 minutes on medium heat. add the carrots and the broccoli and sautee for about 5 minutes. add chickpeas, tomato paste, and water. mix well, and let simmer for about ten minutes. meanwhile, get your spice on: curry blends are ideal for quick and easy spicing, as it can be confusing trying to figure out which indian spices do or don’t work together. we used 1 tsp of a sweet curry mix and 1 tsp of a spicy curry mix.

eat with rice


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