Stalena's friend Shirley has passed along a delicious recipe called Pulet Bombay. Pulet is pronounced (poo-lay)and means chicken. Stalena has made this dish a couple times and it's so good. However, I've never made it, so I think that means it counts toward my 20 recipes. Our house has changed our eating habits recently for a couple different reasons. Stalena is currently doing the Daniel Fast with her church which means no meat, no dairy, no simple sugar, no enriched flour, or yeast. Recently, she created an alternative pulet bombay which I loved, so that's the version I'm making. This one does not have chicken, has beans and olives added, and is more of a curry consistency than the original. Gillian joined me for dinner last night and she was also enthusiastic about the finished result. Aside from being delicious and having dinner with a friend, the best part about last night's cooking: leftovers! One night of cooking has allowed me to have prepared meals that simply need to be microwaved. Genius.
I'm going to go off topic for a second. I always listen to music when I blog and I always mean to share the artists. I love discovering new artists and introducing people to new music, but I always forget to add this part at the end of my blog. For today's blog I'm listening to Ballerina by Leona Naess, Everywhere I Go by Lissie, and Rachael Yamagata's Be Be Your Love, Elephants, and Reasons Why. Gillian told me about these artists and I'm loving them. Perfect blogging/journaling music. :) Okay, back to the recipe.
Pulet Bombay (minus the Pulet)
1 bell pepper
2-3 TBsp olive oil
Dash of salt & pepper
2 TBsp curry
Vegetable broth, approximately 1/3 of container-- It depends on how thin you want it.
1 can coconut milk (Make sure the can says coconut MILK.)
1 can black beans
1 can canellini beans
1 can sliced black olives (small can)
Chop up pepper and onion, sautee in olive oil with the salt, pepper, and curry. Add vegetable broth; simmer. Add coconut milk; simmer. Add black beans, black olives, and canellini beans. Simmer together, heating up until warm and flavors are melded. When ready, put in a bowl with cooked rice; combine until mixed. (We have a rice cooker, so I started that when I started to cook the pepper and onion. Use 1 cup brown rice, 2 cups water.) Enjoy!