I used to have one near garbanzos, potatoes, green pepper and onions, but it's lost!
Answer:
Hope this helps:
Vegetable and Chickpea Curry
From Cooking Light
Aromatic Indian spices mingle next to chickpeas, green beans, and potatoes. Coconut milk is stirred into the cooked curry for a creamy finish. Serve over quick-cooking couscous.
1 tablespoon olive oil
1 1/2 cups chopped onion
1 cup (1/4-inch-thick) slices carrot
1 tablespoon curry powder
1 teaspoon brown sugar
1 teaspoon grated peel fresh ginger
2 garlic cloves, minced
1 serrano chile, seeded and minced
3 cups cooked chickpeas (garbanzo beans)
1 1/2 cups cubed peel baking potato
1 cup diced green bell pepper
1 cup (1-inch) cut green beans
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1 (14.5-ounce) can diced tomatoes, undrained
1 (14-ounce) can vegetable broth
3 cups fresh child spinach
1 cup light coconut milk
6 lemon wedge
Heat oil within a large nonstick skillet over surrounding substance heat. Add onion and carrot; cover and cook 5 minutes or until tender. Add curry powder, sugar, ginger, garlic, and chile; cook 1 minute, stirring constantly.
Place onion mixture surrounded by a 5-quart electric slow cooker. Stir in chickpeas and subsequent 8 ingredients (through broth). Cover and cook on HIGH 6 hours or until vegetables are tender. Add spinach and coconut milk; stir until spinach wilts. Serve beside lemon wedges.
Yield: 6 servings (serving size: 1 1/3 cups vegetable mixture and 1 lemon wedge)
Cauliflower & Garbanzo Curry
Cauliflower gives a fitting texture to this dish.
6-7 servings 30 min 15 min prep
1 medium cauliflower
1/2 lb fresh green beans
1 prevailing conditions onion, chopped
2 tablespoons olive oil
4-8 teaspoons curry powder
1/2-1 teaspoon ground ginger
cayenne, to savour
12 ounces vegetable broth
1-2 tablespoon cornstarch
1/2 teaspoon salt
2 (15 1/2 ounce) can garbanzo beans, drained & rinsed
1 cup fresh tomatoes, chopped
2 tablespoons chili sauce
2 cups basmati rice, cooked
Chop cauliflower & green beans into bite sized pieces & boil separately for 3-5 minutes or until tender. Set aside.
Saute onion in grease, 3-5 minutes over medium warmth, until soft.
Add curry, ginger, & cayenne, if desired. Stir about one minute, keeping the steam on medium.
Add broth, saline & corn starch. The sauce should be about the consistency of milk.
Add cooked vegetables, beans, and tomatoes. Turn bake up to medium-high. Cook for about 5 minutes, stirring constantly.
Add chili sauce & cook 1-2 minutes more. The sauce should be nice and gooey.
Serve over hot basmati with mango chutney.
umm. try this....fry onions sliced into chunks, a few flakes of garlic, ginger, 2 cloves, a small stick of cinnammon and red chilli flakes in a lil grease and grind to a paste.Next, to a fry container, add lil butter or grease, thinly sliced garlic, meagrely sliced onions and diced tomatoes or concentrated tomato paste. when transclucent, tag on salt, chilli or cayenne pepper powder, a lil cumin powder and fry for 2 mins, give in the ground attach and fry for a minute, add within some veg or chicken stock, bring to a boil, add a can of drained garbanzos, diced carrot, or potatoes, and diced bell peppers, bring to a boil or until garbanzos and veggies are done.Garnish beside spring onions, and sour cream if required.This dish could be made either dry(add severely lil stock just satisfactory to cook veggies and garbanzos) or with a soup lile consistecy( lately add more stock).It can be have as a soup with crackers and sour cream or over rice, pasta, tortillas, breads or rolls. Its an Indian dish also call as chana chole.
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Answer:
Hope this helps:
Vegetable and Chickpea Curry
From Cooking Light
Aromatic Indian spices mingle next to chickpeas, green beans, and potatoes. Coconut milk is stirred into the cooked curry for a creamy finish. Serve over quick-cooking couscous.
1 tablespoon olive oil
1 1/2 cups chopped onion
1 cup (1/4-inch-thick) slices carrot
1 tablespoon curry powder
1 teaspoon brown sugar
1 teaspoon grated peel fresh ginger
2 garlic cloves, minced
1 serrano chile, seeded and minced
3 cups cooked chickpeas (garbanzo beans)
1 1/2 cups cubed peel baking potato
1 cup diced green bell pepper
1 cup (1-inch) cut green beans
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1 (14.5-ounce) can diced tomatoes, undrained
1 (14-ounce) can vegetable broth
3 cups fresh child spinach
1 cup light coconut milk
6 lemon wedge
Heat oil within a large nonstick skillet over surrounding substance heat. Add onion and carrot; cover and cook 5 minutes or until tender. Add curry powder, sugar, ginger, garlic, and chile; cook 1 minute, stirring constantly.
Place onion mixture surrounded by a 5-quart electric slow cooker. Stir in chickpeas and subsequent 8 ingredients (through broth). Cover and cook on HIGH 6 hours or until vegetables are tender. Add spinach and coconut milk; stir until spinach wilts. Serve beside lemon wedges.
Yield: 6 servings (serving size: 1 1/3 cups vegetable mixture and 1 lemon wedge)
Cauliflower & Garbanzo Curry
Cauliflower gives a fitting texture to this dish.
6-7 servings 30 min 15 min prep
1 medium cauliflower
1/2 lb fresh green beans
1 prevailing conditions onion, chopped
2 tablespoons olive oil
4-8 teaspoons curry powder
1/2-1 teaspoon ground ginger
cayenne, to savour
12 ounces vegetable broth
1-2 tablespoon cornstarch
1/2 teaspoon salt
2 (15 1/2 ounce) can garbanzo beans, drained & rinsed
1 cup fresh tomatoes, chopped
2 tablespoons chili sauce
2 cups basmati rice, cooked
Chop cauliflower & green beans into bite sized pieces & boil separately for 3-5 minutes or until tender. Set aside.
Saute onion in grease, 3-5 minutes over medium warmth, until soft.
Add curry, ginger, & cayenne, if desired. Stir about one minute, keeping the steam on medium.
Add broth, saline & corn starch. The sauce should be about the consistency of milk.
Add cooked vegetables, beans, and tomatoes. Turn bake up to medium-high. Cook for about 5 minutes, stirring constantly.
Add chili sauce & cook 1-2 minutes more. The sauce should be nice and gooey.
Serve over hot basmati with mango chutney.
umm. try this....fry onions sliced into chunks, a few flakes of garlic, ginger, 2 cloves, a small stick of cinnammon and red chilli flakes in a lil grease and grind to a paste.Next, to a fry container, add lil butter or grease, thinly sliced garlic, meagrely sliced onions and diced tomatoes or concentrated tomato paste. when transclucent, tag on salt, chilli or cayenne pepper powder, a lil cumin powder and fry for 2 mins, give in the ground attach and fry for a minute, add within some veg or chicken stock, bring to a boil, add a can of drained garbanzos, diced carrot, or potatoes, and diced bell peppers, bring to a boil or until garbanzos and veggies are done.Garnish beside spring onions, and sour cream if required.This dish could be made either dry(add severely lil stock just satisfactory to cook veggies and garbanzos) or with a soup lile consistecy( lately add more stock).It can be have as a soup with crackers and sour cream or over rice, pasta, tortillas, breads or rolls. Its an Indian dish also call as chana chole.
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