A coconut curry made largely from canned goods has drawn more than 17,000 reader reviews and a five-star rating, according to a New York Times Cooking item published Monday.
The dish is coconut curry chickpeas with pumpkin and lime. The Times describes it as a rich vegetarian recipe, one meant to be made over and over. The author of the item calls it her own.
The pitch is simple. The recipe leans on canned staples, which means most of the pantry work is done before the stove is lit. The headline frames those staples as the foundation of the dish. The summary does not say how many cans the recipe calls for, how long it takes, or what it costs, and this article will not guess.
The review count is the notable figure. More than 17,000 readers have rated or commented on the recipe, and the Times says it holds five stars. The item does not say when the recipe first ran, how the rating is calculated, or how many of those reviews carry written comments. Those details are not in the material available for this report.
The timing suits the season. Pumpkin is in the markets and on the menus now, and a pot of something warm and meatless fits a late-October Monday. The recipe’s reliance on shelf-stable ingredients also fits a week when many home cooks are working with whatever is already in the cupboard.
The Times item is brief. It identifies the main ingredients, calls the dish rich and vegetarian, and points readers to the full recipe. For quantities, method and timing, readers will need to consult the recipe on the Times Cooking site.
Leave a Comment