Tuesday, January 19, 2010

Garbanzo Bean Coconut Curry

This isn't a new recipe, but it is a favorite in this house. I got it from my friend Elly when Charlotte was young. I love it because it's one of those put everything in the pan and let cook recipes and you can change up the veggies as needed so you just use whatever is leftover in the fridge. I personally love potatoes and broccoli in it. And, for those worried about the curry being "hot", the curry in the bulk section is not spicy at all, it's just the curry flavor.

Charlotte loves garbanzo beans too so this dinner is always a hit.

Garbanzo Bean Coconut Curry 
From: Elly Vandergrift
Printable Recipe

2 tsp coriander
2 tsp cumin
2 tsp curry
1/2 tsp olive oil
2 garlic cloves
1 15oz can garbanzo beans
1 can coconut milk
Veggies cubed (zucchini, squash, mushrooms, broccoli, peas, corn, carrots, potatoes)
1 can diced tomatoes
2 T dry basil or 10 chopped fresh basil leaves
Rice

In large pan, put all ingredients except tomatoes, basil, and rice.  Cook till veggies are tender, 10 min. Remove from heat, add in tomatoes and basil.  Serve over rice.

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