The Festival is usually held in Oakton Park on the third weekend of May. We arrived at the Festival just before a cloudburst interrupted a performance by Brazilian dancers.
Walking around to all the booths felt like a world tour. We met people from Haiti, Cuba, Slovakia, Thailand, and Ireland just to name a few.
|Chickpea and Spinach Curry|
Chickpea and Spinach Curry
2 Tbsp canola oil
1 large onion, diced
2 cloves garlic, crushed, peeled, and diced
1 Tbsp finely chopped ginger
2-3 medium potatoes, cut into ½ inch cubes
2-3 tsp curry powder
½-1 tsp cumin seeds (optional)
½ pound package frozen spinach thawed
1 can whole tomatoes in juice
½ pound can chickpeas drained
¼ to ½ cup water if needed
2 tsp garam masala (I didn’t have any but it came out great anyway.)
salt and pepper to taste
2 Tbsp chopped coriander leaves
1.Heat the oil in a large pan. Add the onion, garlic, and ginger and stir fry until the onion has softened and is turning clear. Add the cubed potatoes, curry powder, cumin seeds, and bay leaves. Cook 1-2 minutes. Add the spinach with its liquid and the tomatoes in juice. Crush and break up the tomatoes. Stir in the drained chickpeas.
2. Simmer for 15 to 30 minutes until the potatoes are soft. Add the rest of the ingredients.
3.Serve in bowls or on plates. Enjoy.