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Add a photoServings: 4
Ingredients
- 2 lbs. (cans) precooked garbanzos
- 2 peeled potatoes, cubed
- 1/2 c. oil
- 2 med. onions
- Coconut paste
- 1 tbsp. ginger/garlic paste
- Salt/pepper to taste
- Curry pwdr
- 1 tbsp. curry pwdr to each 1 pound veggies; mix into a paste with water
Directions
- Heat oil in skillet. Add in onions, garlic/ginger paste and stir fry till onions slightly brown. Add in curry paste. Stir fry for 2-5 min, avoid scorching. Add in cubed potatoes, stir till coated in curry, 2 min.
- Add in garbanzo beans and coat with curry mix 2 min. Add in water or possibly vegetable stock to just cover vegetables. Add in coconut cream; stir to mix all spices. Add in salt/pepper to taste. Cook/simmer till potatoes are hard but not too soft.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 4 servings | |
| Calories 328 | |
| Calories from Fat 244 | 74% |
| Total Fat 27.6g | 35% |
| Saturated Fat 2.11g | 8% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 439mg | 13% |
| Total Carbs 19.74g | 5% |
| Dietary Fiber 3.1g | 10% |
| Sugars 2.79g | 2% |
| Protein 2.38g | 4% |
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