Good recipe for garbanzo curry?!
Good recipe for garbanzo curry?
I used to have one with garbanzos, potatoes, green pepper and onions, but it's lost!
Answers:
Hope this helps:
Vegetable and Chickpea Curry
From Cooking Light
Aromatic Indian spices mingle with chickpeas, green beans, and potatoes. Coconut milk is stirred into the cooked curry for a creamy finish. Serve over quick-cooking couscous.
1 tablespoon olive oil
1 1/2 cups chopped onion
1 cup (1/4-inch-thick) slices carrot
1 tablespoon curry powder
1 teaspoon brown sugar
1 teaspoon grated peeled fresh ginger
2 garlic cloves, minced
1 serrano chile, seeded and minced
3 cups cooked chickpeas (garbanzo beans)
1 1/2 cups cubed peeled baking potato
1 cup diced green bell pepper
1 cup (1-inch) cut green beans
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1 (14.5-ounce) can diced tomatoes, undrained
1 (14-ounce) can vegetable broth
3 cups fresh baby spinach
1 cup light coconut milk
6 lemon wedges
Heat oil in a large nonstick skillet over medium heat. Add onion and carrot; cover and cook 5 minutes or until tender. Add curry powder, sugar, ginger, garlic, and chile; cook 1 minute, stirring constantly.
Place onion mixture in a 5-quart electric slow cooker. Stir in chickpeas and next 8 ingredients (through broth). Cover and cook on HIGH 6 hours or until vegetables are tender. Add spinach and coconut milk; stir until spinach wilts. Serve with lemon wedges.
Yield: 6 servings (serving size: 1 1/3 cups vegetable mixture and 1 lemon wedge)
Source(s):
cooking light
Cauliflower & Garbanzo Curry
Cauliflower gives a good texture to this dish.
6-7 servings 30 min 15 min prep
1 medium cauliflower
1/2 lb fresh green beans
1 medium onion, chopped
2 tablespoons olive oil
4-8 teaspoons curry powder
1/2-1 teaspoon ground ginger
cayenne, to taste
12 ounces vegetable broth
1-2 tablespoon cornstarch
1/2 teaspoon salt
2 (15 1/2 ounce) cans garbanzo beans, drained & rinsed
1 cup fresh tomatoes, chopped
2 tablespoons chili sauce
2 cups basmati rice, cooked
Chop cauliflower & green beans into bite sized pieces & boil separately for 3-5 minutes or until tender. Set aside.
Saute onion in oil, 3-5 minutes over medium heat, until soft.
Add curry, ginger, & cayenne, if desired. Stir about one minute, keeping the heat on medium.
Add broth, salt & corn starch. The sauce should be about the consistency of milk.
Add cooked vegetables, beans, and tomatoes. Turn heat up to medium-high. Cook for about 5 minutes, stirring constantly.
Add chili sauce & cook 1-2 minutes more. The sauce should be nice and thick.
Serve over hot basmati with mango chutney.
umm. try this....fry onions sliced into chunks, a few flakes of garlic, ginger, 2 cloves, a small stick of cinnammon and red chilli flakes in a lil oil and grind to a paste.Next, to a fry pan, add lil butter or oil, thinly sliced garlic, thinly sliced onions and diced tomatoes or concentrated tomato paste. when transclucent, add salt, chilli or cayenne pepper powder, a lil cumin powder and fry for 2 mins, add in the ground paste and fry for a minute, add in some veg or chicken stock, bring to a boil, add a can of drained garbanzos, diced carrots, or potatoes, and diced bell peppers, bring to a boil or until garbanzos and veggies are done.Garnish with spring onions, and sour cream if required.This dish could be made either dry(add very lil stock just enough to cook veggies and garbanzos) or with a soup lile consistecy( just add more stock).It can be had as a soup with crackers and sour cream or over rice, pasta, tortillas, breads or rolls. Its an Indian dish also called as chana chole.