Garbanzo Curry
A hearty and flavorful chickpea curry with tender potatoes, aromatic spices, and vibrant vegetables, perfect for comforting plant-based meals and suitable for all curry lovers.
Ingredients
- 2 Tbsp. olive oil or salad oil ⓘ
- 1 large yellow onion, finely chopped ⓘ
- 5 or 6 stalks celery, finely chopped ⓘ
- 1 large bell pepper, seeded and coarsely chopped ⓘ
- 4 cloves garlic, minced or pressed ⓘ
- 1 1/4 to 1 1/2 lbs. medium-sized red thin skinned potatoes, scrubbed ⓘ
- 4 vegetable bouillon cubes
- 3 1/2 cups water
- 1 can (about 6 oz) tomato paste ⓘ
- 1 Tbsp. curry powder ⓘ
- 1/4 tsp. ground red pepper (cayenne) ⓘ
- 3 cups hot cooked rice ⓘ
- thinly sliced green onions ⓘ
Instructions
- Heat oil in a 5 to 6 quart pan over medium heat.
- Add yellow onion, celery, bell pepper, and garlic. Cook, stirring occasionally, until vegetables are soft but not browned (about 7 minutes).
- Meanwhile, cut unpeeled potatoes into one-inch chunks.
- Add potatoes, vegetable bouillon cubes, water, drained garbanzo beans, tomato paste, curry powder, and red pepper to the pan. Mix well.
- Bring to a boil over high heat, then reduce heat to medium; cover and cook until potatoes are tender when pierced (30 to 40 minutes).
- Spoon rice in a ring on a warm rimmed platter; mound garbanzo mixture in the center.
- Sprinkle with thinly sliced green onions.
Nutrition & Diet Analysis (per serving)
652
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).