Chickpea Vegetable Curry
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Chickpea Vegetable Curry
YIELD Makes 6 servings
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INGREDIENTS
| 1 | tablespoon olive or canola oil |
| 1 | large onion, chopped |
| 1 | teaspoon minced garlic |
| 1 | tablespoon mild or hot curry powder |
| 1 | can (12 ounces) evaporated skimmed milk plus 1 can water |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon coconut extract |
| 1‑1/2 | cups sliced peeled carrots |
| 2 | cups cubed peeled potatoes |
| 1 | can (15 ounces) chickpeas (garbanzo beans), rinsed and drained |
| 1 | cup frozen cut green beans |
| 6 | cups cooked white or brown rice |
| Toppings: prepared chutney, chopped peanuts, golden raisins and chopped green onions | |
PREPARATION:
- Heat oil in large saucepan over medium-high heat. Add onion; cook and stir 5 minutes or until soft. Add garlic; cook and stir 1 minute. Stir in curry powder.
- Add milk, water, salt and coconut extract. Bring mixture to a boil. Add carrots; cook 10 minutes, stirring occasionally.
- Add potatoes; cook additional 10 minutes, stirring occasionally. Add chickpeas; cook 10 minutes more.
- Stir in peas; cook 5 minutes or until vegetables are tender. Serve over rice with desired toppings.
This recipe appears in:
Middle Eastern
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