Quick Garbanzo and Tomato Curry

Indian food may be my favorite of all the foods. Okay, okay, it may not be my favorite (I have a lot of favorites, if you haven’t noticed) but it’s up there. There is so much flavor from all the different spices used in Indian cooking, it’s difficult not to cook it all the time. I guess it’s not that difficult seeing as I’m not cooking it all the time, but I wish I was!

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If you don’t have curry or cumin in your spice pantry, get some. Neither are spicy hot, making them perfect for adding flavor without the indigestion. I use both in small quantities to flavor soups, stews and chilis, not just for Indian food. Last night I upped the amount of spice used in this simple and fast stew of garbanzo beans, tomatoes and sweet potatoes turning it into a curry of sorts. Serve with brown rice and a dab of plain greek yogurt (why of all nights did I not have some? I always have some!) for a delicious and hearty meal.

I was inspired by this recipe which came from this buzzfeed post which I have looked and salivated over numerous times. Ugh, potatoes are my favorite. Everything is my favorite.

Ingredientsserves 3 to 4

  • 2 cups cooked brown or jasmine rice (1 cup uncooked)
  • 1 large sweet potato, peeled and cubed
  • 3 cloves of garlic
  • 1 can garbanzo beans, drained and rinsed
  • 1 can chopped stewed tomatos
  • 1 tablespoon tomato paste
  • 1 cup shopped green beans (or spinach, or any greens you have)
  • 1 to 1 1/2 tablespoons curry powder
  • 1/2 to 1 tablespoon cumin powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder (optional)
  • salt and pepper to taste
  • olive oil

Prepare rice as directed.

Preheat oven to 375 degrees. Wash, peel, and cube sweet potato. Lightly coat sweet potato and whole, unpeeled garlic cloves with olive oil and spread on baking sheet. Bake for about 20 to 25 minutes until potatoes are tender and cooked.

While potatoes are cooking, in a saucepan combine garbanzo beans, tomatoes, tomato paste, green beans and spices. Add about a half cup of water and cook over medium heat for about 15 minutes. Add cooked sweet potatoes and if you’re feeling frisky, let the garlic cloves cool a little, un-peel (or squeeze the clove out), chop and add it to the curry. Add salt and pepper to taste. Cook another 5 minutes.

Serve with rice and enjoy!

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One thought on “Quick Garbanzo and Tomato Curry

  1. Thank you for the introduction of cumin to my diet. It gives chili the perfect umph without burning the tongue off.

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