Garbanzo Curry

Name: Garbanzo Curry
Ingredients: 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

13 ingredients

1 steps

Ingredients

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

Directions

1

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.