Garbanzo Curry

This is another quick and easy weeknight dinner. Packed with vegetables and one of my favorite beans, garbanzo beans. I served this over brown rice and made naan using Artisan Bread In 5 Minutes A Day.

Ingredients

Makes 6 or more servings

• 1 tbsp oil
  
• 1 onion, diced
  
• 2 green chillies, diced
  
• 2 can diced tomatoes
  
• 4 cloves of garlic, minced
• 2 cans garbanzo beans
  
• 1 inch piece of ginger, finely chopped
• 1 dried red chilly, diced
  
• 1 tsp cumin seeds
• 1 tsp cumin powder
  
• salt, to taste
• 1 tbsp coriander powder
• 1 pinch turmeric powder
• 1 can coconut milk (lite is fine)
• 1 16 oz bag frozen peas and carrots
  

Directions

1. Heat 1/2 tablespoon oil in a heavy bottom sauce pan and add the onion and green chillies and cook until onions are translucent. Add tomatoes and garlic and cook for five minutes. Add mixture to blender and blend until very smooth and set aside.

2. In the same heavy bottom sauce pan add the remaining oil and add the cumin seeds, ginger and red chilly. Cook over medium heat until toasted. Once toasted, add the blended paste, the garbanzo beans, frozen peas and carrots, cumin powder, coriander powder, turmeric powder, salt and coconut milk. Cook for about 10 minutes until carrots are tender.


Recipe by me.