Creativity overdrive

Windy as shit today....but then again I won't be talking about weather, since it's as generic as a plot revealing dinner scene. So...I will instead let you in on a cool fact (well cool fact for me anyway) I've started helping a friend of mine create art assets for a game that he's working on. In other news-also quite cool-started writing a book. Nope, not telling what it's about! When or if it gets published I shall then reveal it to all closer to the publishing date :) 

Anyway enough about me! Enjoy this recipe of delicious chickpea curry! 

Chickpea Curry:

Yam Stock:

1 large, peeled and cut in 1 inch cubes
5 cups water of how much you think you need
1 large onion, chopped in 6-8 pieces

Curry:

7.5 ml cup ghee
15 ml black mustard seeds
4 bunches green onions, white part only thinly sliced
2 jalapeno peppers, thinly sliced length wise 
1 oz ginger
60 ml dry white wine
19 ml ground cumin
10 ml salt

Method:

Chickpeas:

1. Open canned chickpeas and drain and rinse them very well.

Ghee:

1. melt butter in small pot on medium heat
2. once melted reduce heat and slightly boil for 5 minutes
3. using a small sieve scoop out solids that are floating on top
4. you will notice butter changing into creamy light yellow/golden liquid

Yam Stock:

1. place yam and water in a large pot with a tight-fitting lid. Add tomatoes and onions and bring to a boil on high heat.
2. reduce heat to low and cover. simmer for 20 min. allow stock to cool completely.
3. using a big ladle, transfer batches of yam, tomato and onion pieces to the bowl of a blender or hand blender
4. puree all the pieces then return them to the soup, stir the mixture well
5. you should have pureed soup with a velvety texture

Curry:

1. heat ghe in a large pot on medium to high heat for 1 min. sprinkle in mustard seeds and stir. Cook for 1-2 min, until you heart the first popping sounds.
2. add green onion and stir well to prevent mustard seeds from burning at the bottom of the pan
3. wait until green onions are shriveled
4. add jalapeno peppers and ginger
5. stir in wine and cook for 3-4 min, add cumin and salt and cook for another 3-4 min. 
6. stir the masala into the chickpeas. be sure to get all the masala by pouring some of the cooking water from the chickpeas into the masala pan, swirling it around and then emptying it back into the chickpeas.
7. combine yam stock with curried chickpeas and stir well

8. bring curry to a boil on medium heat, once it is boiling, reduce heat to low and allow to simmer.

Bitter mood makes bitter food! So fucking smile! :D