Chickpea Vegetable Curry

by the Editors of Publications International, Ltd.

Browse the article Chickpea Vegetable Curry

Chickpea Vegetable Curry Photo
Chickpea Vegetable Curry
Yield: Makes 6 servings
See Cooking Videos
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