Aloo-Gobey

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Aloo-Gobey

Source: 3ABN

 

¼ cup water

1 large onion, chopped

3 to 4 large potatoes, peeled and diced

3 cloves garlic

2 tablespoons ground coriander

1-20 ounce can garbanzos, rinsed and drained

1/3 cup water

2 teaspoons salt

2 teaspoons turmeric

2 teaspoons ground cumin

1 2/3 cups water

¾ cup unsweetened coconut milk

2 tablespoons lemon juice

2 tablespoons chopped fresh parsley

2 tablespoons chopped chives or green onions

1 ½ cups frozen peas

 

Heat 1/4 cup water over medium heat. Add onion, potatoes, and garlic and

cook for 10 minutes, stirring often. Add coriander and cook for one more

minute. Add garbanzos. Pour in the 1/3 cup water. Cook, stirring often,

until liquid evaporates. Sprinkle salt, turmeric, and cumin over potatoes,

then add the remaining 1 2/3 cups water, coconut milk, and lemon juice.

Bring to a gentle boil and reduce heat. Cover and cook until potatoes are

tender. Stir in parsley, chives, and peas. Heat until peas are soft. Serve

over brown rice or savory Indian rice.

 

 

 

You may want to add more salt.