Chickpea Vegetable Curry

Chickpea Vegetable Curry

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
1/2 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


  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.

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