Easy Garbanzo Curry
Print recipe
| Serves | 6-8 |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Total time | 30 minutes |
| Dietary | Vegan |
| Meal type | Lunch, Main Dish |
| Misc | Serve Hot |
| Region | Indian |
Ingredients
- 5 medium potatoes (chopped)
- 2 cans coconut milk (30 ounces total)
- 1 tablespoon extra virgin olive oil
- 1/2 onion (chopped)
- 2 cloves garlic (minced)
- 5 tablespoons Curry paste (I use Golden curry--the whole package)
- 4 1/2 cups cooked garbanzos (or three 15-ounce cans, drained)
- 2 cans diced tomatoes (30 ounces total, with juice)
- 1 tablespoon cumin
- 1 teaspoon salt (or to taste)
- 1/2 cup fresh spinach (torn)
Directions
| Step 1 | |
| Bring about 2 cups of water to boil in a medium to large pot. | |
| Step 2 | |
| Place chopped potatoes and 1 can of coconut milk in boiling water and allow to cook for about 20 minutes, or until potatoes are easily broken, but not mushy. Do not drain. | |
| Step 3 | |
 In separate saucepan or skillet, saute prepared onions and garlic in olive oil for 1-2 minutes. Then, add your curry paste and 2nd can of coconut milk, and continue to cook until curry paste is dissolved. | |
| Step 4 | |
| Place saucepan/skillet contents in pot with the cooked potato mixture. Add remainings ingredients, and serve hot over rice. | |
| Step 5 | |
| Enjoy! | |