Now for the recipe...this came from the book I'm reading and gaining a great deal of insight from: "Main Street Vegan" by Victoria Moran. It was suggested to me by my physical therapist and I'm so glad I took her advice. After each chapter there is a recipe and we've made several including this one.
and now Chickpea Curry
2T. olive or coconut oil
1 tsp ground coriander
1tsp ground cumin
1 1/4 tsp ground turmeric
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1/8 tsp ground cayenne
2 lg. cloves garlic, minced
1 lb. green beans (we didn't have any that night)
1 lb of potatoes, peeled and cubed
2 med. carrots, thinly sliced
2 C. water or veg broth
1 tsp. salt
1 (20 oz.) can garbanzo beans aka chickpeas, drained (sadly our can was smaller than this, will know better for next time)
Heat the oil in a large pot over med. heat. Add the coriander, cumin, turmeric, cloves, cinnamon, cayenne and garlic and cook for 2 mins. Add the green beans, potatoes, carrots and mix well. Add the water and bring to a boil. Reduce the heat to low, cover and cook for 15 mins. Add the chickpeas and simmer until the liquid reduces by half. Serve over rice and accompany with chutney.
Nice up close picture |
My plating which included the mango chutney I attempted to go with it. |
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