Summer Camp Curry

Getting started on this post isn't easy today...I'm a huge stress mess. Apartment shopping can be so taxing! Which is exactly why I need a day like today, and a dish like this one. I opened up the kitchen doors to let the sunshine in, as well as the soothing sounds of our neighbour's landscaping appliances. I just cranked up Summer Camp's Young, which segued nicely into Small Black's New Chain after. Today was a warm, soothing food kind of day. Hence, curry. This one is super easy:

• 3 or 4 leeks, thinly sliced (only use the lightly coloured "bulb" end)
• one bunch thin asparagus, snapped and cut into thirds
• one can chickpeas, drained and rinsed)
• one can coconut milk
• vegetable oil
• red onion, thinly sliced (optional)
• 3 cloves garlic, minced
• 2 tbsp minced ginger
• 1 tbsp turmeric
• 1 tbsp coriander
• Sriracha chili sauce, to taste
• 1 tbsp curry powder
• 1/4 cup brown sugar

To begin, put a few tablespoons of oil (or butter) into a large pan, and add the sugar after it begins to melt. Once the sugar is fully dissolved, add the red onion, garlic, and leeks. Saute them over low heat while you add the rest of the spices.

Put on very low heat and cover, stirring every so often, until they are softening:

At this point, go ahead and throw in the chickpeas and asparagus. Keep it on a low heat and stir frequently.

After your asparagus begins to look nice and bright green and happy, pour in about 3/4 of the can of coconut milk. I used the remaining amount to make myself a drink while I let everything simmer down. Coconut milk + orange juice + Caribbean rum = funny-looking but good-tasting. Keep it on low and simmer it until you can't wait to eat any longer. Enjoy!