Garbanzo Curry
- 2 Tbsp. olive oil or salad oil
- 1 large yellow onion, finely chopped
- 5 or 6 stalks celery, finely chopped
- 1 large bell pepper, seeded and coarsely chopped
- 4 cloves garlic, minced or pressed
- 1 1/4 to 1 1/2 lbs. medium-sized red thin skinned potatoes, scrubbed
- 4 vegetable bouillon cubes
- 3 1/2 cups water
- 1 can (about 6 oz) tomato paste
- 1 Tbsp. curry powder
- 1/4 tsp. ground red pepper (cayenne)
- 3 cups hot cooked rice
- thinly sliced green onions
- Heat oil in a 5 to 6 quart pan over medium heat. Add yellow onion, celery, bell pepper, and garlic. Cook, stirring occasionally, until vegetables are soft but not browned (about 7 minutes). Meanwhile, cut unpeeled potatoes into one inch chunks. To pan, add potatoes, bouillon cubes, water, garbanzos, tomato paste, curry powder, and red pepper; mix well. Bring to a boil over high heat, then reduce heat to medium; cover and cook until potatoes are tender when pierced (30 to 40 minutes). Spoon rice in a ring on a warm rimmed platter; mound garbanzo mixture in center. Sprinkle with green onions.
olive oil, yellow onion, stalks celery, bell pepper, garlic, potatoes, vegetable bouillon cubes, water, tomato paste, curry powder, ground red pepper, rice, green onions
Taken from www.cookbooks.com/Recipe-Details.aspx?id=22027 (may not work)