Vegetable and Garbanzo Curry

Vegetable and Garbanzo Curry

November 28, 2016
Course
Serves 4

The vegetables and brown rice in this dish pack a lot of fiber and the curry and ginger add a twist of flavor


Ingredients

  • 2 Tablespoons
    vegetable oil
  • 1
    onion, sliced
  • 2 Tablespoons
    curry powder
  • 1/2 Teaspoon
    garlic powder
  • 1/4 Teaspoon
    fresh ginger, grated
  • 15 Ounces
    tomatoes, seeded and chopped
  • 30 Ounces
    garbanzo beans, not drained
  • 2 Cups
    potatoes, unpeeled, chopped
  • 1 Cup
    carrots, sliced
  • 2 Cups
    cauliflower, chopped
  • 10 Ounces
    frozen peas, thawed
  • 1/4 Teaspoon
    salt
  • 1/4 Teaspoon
    pepper

Instructions

  1. In a large non-stick pan, heat oil over medium-high heat. Cook onions until softened. Add curry powder, garlic powder and ginger; cook 2 minutes. Add tomatoes, garbanzo beans, potatoes, and carrots and stir together. Add cauliflower, cover and reduce heat to simmer. Cook for 20-30 minutes, until vegetable are tender, adding water if necessary. Stir in peas and salt and pepper; cook 5 more minutes. Serve over hot rice.

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