Sunday, April 29, 2007

Vegetable and Chickpea Curry

Generally I am not drawn to recipes with too many ingredients. However, I found that I had the majority of the ingredients for this Indian spice inspired vegetarian dish already in my cupboard. Pretty much everything except for the coconut milk. So I decided to give it a try. Simple to put together it's meant to be cooked in a slow cooker but I did it on the stove top in a 6 qt. pot and the results were fabulous!

  • 1 tbsp olive oil

  • 1 medium onion, chopped

  • 2 medium carrots, sliced 1/4 in thick

  • 1 tbsp curry powder

  • 1 tsp brown sugar

  • 1 tsp grated peeld fresh ginger

  • 1 tsp minced garlic

  • 2 cans garbanzo beans, drained and rinsed

  • 1 1/2 cups cubed peeled baking potato

  • 1 green bell pepper, diced

  • 1 cup cut green beans (fresh or frozen)

  • black pepper

  • 1 can diced tomatoes, undrained

  • 2 cups vegetable broth

  • 3 cups fresh spinach

  • 1 cup coconut milk

1. Heat oil in 6 qt. pot over medium heat. Add onion and carrot, cover and cooke 5 minutes or until tender. Add curry powder, sugar, ginger, garlic; cooke 1 minute, stirring constantly.

2. Add garbanzo beans and next 6 ingredients (through broth). Cover and simmer over medium/medium-low heat until vegetables are tender. Add spinach and coconut milk; stir until spinach wilts. Serve over couscous or as is.

Yields: 6 (1 1/3 cup servings)

1 comment:

K.S. said...

Ooo, that does look good -- like Indian comfort food.