There are some foods that just taste like home. They fill you up and just make you feel warm inside. This potato and garbanzo bean curry is one of those meals. And the best part is, it tastes even better the next day. To all my vegetarians out there, this one is for you.
Potato and Garbanzo Bean Curry
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- Prep Time
- Minutes
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- Cook Time
- Minutes
- Difficulty Level Novice
Ingredients
- 1 can of Garbanzo Beans (Chickpeas)
- 3 medium-sized Yukon gold potatoes
- 2 cups of sliced Brussels Sprouts
- 4 cloves of garlic, minced
- 1/2 cup of sweet Vidalia onion, chopped
- 2 tablespoons of curry powder
- 1 tablespoon of paprika
- sea salt, to taste
- black pepper, to taste
- 3/4 cup of water
- 2 tablespoons of extra virgin olive oil
Instructions
- Mince the garlic cloves and set them aside.
- Shred the Brussels Sprouts and set them aside.
- Chop the onions and potatoes and set them aside as well.
- In a large skillet, heat the olive oil to a medium heat.
- Brown the garlic in the olive oil, then add in the onions. Stir until the onions become translucent.
- Add in the potatoes and the water, then cover the skillet. Allow the mixture to come to a soft boil.
- Add the curry powder and paprika into the skillet and stir.
- Allow the potato mixture to simmer for about ten minutes.
- Mix the garbanzo beans, Brussels sprouts, sea salt, and pepper into the potatoes. Allow the stew to simmer for another ten minutes.
- Plate and enjoy.
- Servings : 4
- Ready in : 35 Minutes
- Course : Dinner
- Recipe Type : 30-Minute Meals, Dinner, Healthy, Vegetarian
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