This is a print preview of "Potato, Cauliflower, and Garbanzo Bean Curry" recipe.

Potato, Cauliflower, and Garbanzo Bean Curry Recipe
by Racheal Werner (Colorado Potato Administrative Committee)

Potato, Cauliflower, and Garbanzo Bean Curry
Rating: 4/5
Avg. 4/5 1 vote
  Indian
  Servings: 4

Ingredients

  • 1 tablespoon olive oil or other cooking oil
  • 1 medium onion, chopped
  • 3 carrots, sliced, about 1/4-inch-thick (1 cup total)
  • 1 tablespoon curry powder
  • 1 teaspoon brown sugar
  • 1 teaspoon grated peeled fresh ginger
  • 2 cloves garlic
  • 1 Serrano chile, seeded and minced (even if it scares you, use the whole pepper!)
  • 3 cups cooked chickpeas (garbanzo beans)
  • 1 cup cubed peeled potato (about 2 medium red potatoes)
  • 1 cup cauliflower or romanesco, cut or broken up into florets
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/8 teaspoon groung red pepper
  • 6-8 fresh Roma tomatoes, chopped, with their juice
  • 1 cup vegetable broth
  • 1 cup light coconut milk

Directions

  1. In a large pan over medium heat, cook the onion and carrot in oil, covered, until tender, about 5 minutes. Add curry powder, brown sugar, ginger, garlic and chile. Cook 1 minute, stirring constantly.
  2. Place onion mixture in 5-quart electric slow cooker. Stir in chickpeas, potato, sweet peppers, the cauliflower/romanesco, salt, pepper, ground red pepper, tomatoes and broth. Cover and cook on high 6 hours or until vegetables are tender. Just before serving, stir in coconut milk and simmer until heated.