![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Entry tags:
Quick Potato and Garbanzo Curry
This week I made "Quick potato and garbanzo curry" from "Meals in Minutes" by Wendy Hobson.
Ingredients
2 tbsp oil
1 onion, chopped
1 garlic clove, chopped
2 carrots, very finely diced
4 potatoes, peeled and diced
1 tsp turmeric
1 tsp ground cumin
1 tsp chili powder (or to taste)
400g/14oz/1 large can garbanzos, drained
300ml/0.5pt/1 1/4 cups chopped tomatoes
200ml/7fl oz/scant 1 cup vegetable stock
Salt and freshly ground black pepper
350g/12oz/1 3/4 cups long-grain and wild rice mux
Basil sprigs for garnish
To Serve
Naan bread
Mamgo chutney (optional)
Instructions
1. Heat the oil and sauté the onion, garlic, and carrots over a low heat dor 5 minutes until soft but not browned.
2. Add the potatoes and sauté untik just beginning to color.
3. Stir in the spices, adding more or less to suit ypur own taste" and cook for 4 minutes, then stir in the garbanzos, tomatoes, and half the stock and bring to the boil. Season to taste with salt and pepper, then simmer for about 20 minutes.
4. Meanwhile, put the rice mix in a separate pan and add twice the volume of cold water and a little salt. Bring to the boil, then cover and simmer over a very low heat for 15 minutes, or as directed on the packet. Some rice mixes may take a little longer.
5. By this time the curry should be rich and thick. If necessary, raise the heat to boil off any extra liquid, or add a little more of the stock or hot water.
6. Serve the curry with naan bread and mango chutney on the side if you like.
Thoughts and Variations
I used about 12 baby carrots instead od two regular carrots because that's what I had on hand. My can of garbanzo beans was 540mL so a bit more than called for I think but I added the whole thing. Since it didn't say to use canned tomatoes, I chopped up 2 tomatoes (a very full 1 cup) and used those. I used 3/4 cup of vegetable broth, and parboiled long grain rice. I left out the basil garnish and had garlic naan to accompany it.
It was a tasty recipe, though I think I used bigger potatoes than expected because my biggest frying pan was still overflowing. It was also difficult to tell when the potatoes were ready because I've never cooked them like that before, so I think they ended up a bit underdone. It also wasn't creamy in my opinion (and not as quick as implied) so I don't know if I missed something or did something wrong. Overall the flavours were good though so I could see making this again, though if I do I will definitely cut it in half.
Ingredients
2 tbsp oil
1 onion, chopped
1 garlic clove, chopped
2 carrots, very finely diced
4 potatoes, peeled and diced
1 tsp turmeric
1 tsp ground cumin
1 tsp chili powder (or to taste)
400g/14oz/1 large can garbanzos, drained
300ml/0.5pt/1 1/4 cups chopped tomatoes
200ml/7fl oz/scant 1 cup vegetable stock
Salt and freshly ground black pepper
350g/12oz/1 3/4 cups long-grain and wild rice mux
Basil sprigs for garnish
To Serve
Naan bread
Mamgo chutney (optional)
Instructions
1. Heat the oil and sauté the onion, garlic, and carrots over a low heat dor 5 minutes until soft but not browned.
2. Add the potatoes and sauté untik just beginning to color.
3. Stir in the spices, adding more or less to suit ypur own taste" and cook for 4 minutes, then stir in the garbanzos, tomatoes, and half the stock and bring to the boil. Season to taste with salt and pepper, then simmer for about 20 minutes.
4. Meanwhile, put the rice mix in a separate pan and add twice the volume of cold water and a little salt. Bring to the boil, then cover and simmer over a very low heat for 15 minutes, or as directed on the packet. Some rice mixes may take a little longer.
5. By this time the curry should be rich and thick. If necessary, raise the heat to boil off any extra liquid, or add a little more of the stock or hot water.
6. Serve the curry with naan bread and mango chutney on the side if you like.
Thoughts and Variations
I used about 12 baby carrots instead od two regular carrots because that's what I had on hand. My can of garbanzo beans was 540mL so a bit more than called for I think but I added the whole thing. Since it didn't say to use canned tomatoes, I chopped up 2 tomatoes (a very full 1 cup) and used those. I used 3/4 cup of vegetable broth, and parboiled long grain rice. I left out the basil garnish and had garlic naan to accompany it.
It was a tasty recipe, though I think I used bigger potatoes than expected because my biggest frying pan was still overflowing. It was also difficult to tell when the potatoes were ready because I've never cooked them like that before, so I think they ended up a bit underdone. It also wasn't creamy in my opinion (and not as quick as implied) so I don't know if I missed something or did something wrong. Overall the flavours were good though so I could see making this again, though if I do I will definitely cut it in half.