The Lechasseurs' Recipes

Only the "keepers"


Curried Vegetable and Chickpea Stew

This is a great clearing-out-the-fridge recipe. My inspiration actually came from an old Cooking Light recipe and a fridge full of vegetables that needed using—but not all vegetables that the original recipe called for. I love the big pieces of cauliflower that came from that experiment, but I have also made versions with parsnips, turnips, winter or summer squash, extra carrots, and swiss chard.

Trinidadian Mango Curry

From Tiffin's, Port of Spain

Somewhere between a curry and a sweet chutney, this dish may be served with all South Asian, Malay-style, and Middle Eastern meals.

You need half-ripe mangoes here. Since these are what most commonly pass for mangoes in the Western world, they should not be hard to find. Each mango should be hard with yellow or pale orange flesh.

For the curry powder, I like to use Bolst's hot version. Ready-made amchar masala is sold by Caribbean grocers, though you can easily make your own and store it.

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