Thursday, October 8, 2009

Garbanzo Curry

The original recipe came from a family I babysat for. I of course tweaked it and made it my own but ohhh so tasty and super easy. It's a great vegetarian meal and is very healthy for you as long as you use light coconut milk.

Here is my Garbanzo Bean Curry:

Garbanzo Been Curry:

1-2 tbsp EVOO
1 can of garbanzo beans, drained
1 can of light coconut milk
1 cup of chicken stock
1/2 a large white onion, diced
3 garlic cloves, minced
1 bay leaf
1/2 stock of lemon grass, bruised
1 tsp. red pepper flakes and/or 1/2 a jalapeno minced (take your pick or use them both)
1 tsp. - 1 tbsp. of curry powder
1/2 tsp. coriander powder
1 tsp. garlic powder
1 pinch of cumin
1 thread of saffron
S + P to taste

In a deep sauce pan, on medium heat, sweat the onion and garlic for about 5 minutes, till transparent. Add the lemongrass and curry powder and let the curry powder toast for a few minutes. Add the garbanzo beans, bay leaf, and the rest of the spices and stir to combine for a few minutes. Add the coconut milk and stock. Let simmer for about 20 minutes so everything infuses the broth and coconut milk.

Optional: Add some cooked shredded chicken at the end to the dish for some protein and make it a full meal for those meat eaters.

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