Friday, July 31, 2009

Another Indian Recipe

This dish is vegan. Unless you "contaminate" your food by using the same spoon to stir, when cooking multiple dishes. Otherwise, this is entirely meat-, dairy-, and egg-free.

This dish is also one of my favorite comfort foods. It's so good anytime, but I really love it on very hot days or very cold days.

Curried Garbanzo Beans

* medium heavy-bottomed sauce pan
* spoon
* knife and cutting board

* 1 onion, diced
* 1 Tbs minced garlic
* 1 Tbs minced ginger
* 1/2 tsp turmeric (I like a little more... adjust as you like)
* 1 tsp ground cumin
* 1 tsp Garam Masala
* 1/2 tsp chili powder, or to taste
* salt
* 1 can of garbanzo beans in liquid
* a handful of fresh, chopped cilantro for garnish

Prepare Curried Garbanzo Beans
Caramelize the diced onions; should take about 8-10 minutes.

Add all spices and cook to combine flavors for about a minute.

Add the can of beans with liquid. Simmer, covered, for about 20 minutes; you may want to add just a little more water (or broth of your choice) if the mixture becomes too dry. Uncover, cook a while longer, to absorb most of the moisture.

Serve hot with rice, garnished generously with chopped cilantro.


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