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Seafood Combination
You need more than a wok and oil to cook proper Chinese cuisine. Read these articles and learn which ingredients you'll need to prepare authentic Chinese cuisine.
Chickpea Vegetable Curry
Yield: Makes 6 servings
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:
1.
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.
2.
Add milk, water, salt and coconut extract. Bring mixture to a boil. Add carrots; cook 10 minutes, stirring occasionally.
3.
Add potatoes; cook additional 10 minutes, stirring occasionally. Add chickpeas; cook 10 minutes more.
4.
Stir in peas; cook 5 minutes or until vegetables are tender. Serve over rice with desired toppings.
This recipe appears in:
Middle Eastern
