Recipe: vegetable and garbanzo curry
Vegetable and Garbanzo Curry
I’ve had this recipe for about 20 years. Don’t even know anymore where I originally got it!
2 tablespoons vegetable oil
1 to 2 cups sliced onions
2 tablespoons curry powder (or to taste)
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1 (15 ounce) can diced tomatoes in juice, OR 2 cups tomato juice
2 (15 ounce) cans garbanzo beans (do not drain)
2 cups diced potatoes
1 cup sliced carrots
1 (10 ounce) package frozen peas
1 (16 ounce) package frozen cauliflower pieces
Water as necessary
Salt to taste
Hot cooked rice
In a large kettle, sauté onions in oil until translucent. Add curry powder, garlic powder and ginger; cook 2 minutes. Add tomatoes or tomato juice and stir, scraping up any bits stuck to the pan. Add garbanzo beans, potatoes, and carrots; cover and simmer 20 minutes, adding water if necessary. Add cauliflower, cover and cook an additional 25 minutes, again adding water if necessary. Stir in peas; cook 5 more minutes. (All vegetables should be tender). Taste and add salt if necessary.
Serve over hot rice.