Chickpea Vegetable Curry
Makes 6 servings
|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|
|1/4||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|
- 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.
Check out more recipes for Middle Eastern