Chickpea Vegetable Curry

[Guest guest]

Chickpea Vegetable Curry

 

1 tablespoon olive or canola oil

1 large onion, chopped

1 teaspoon minced garlic

1 tablespoon mild or hot curry powder

1 12 oz. can evaporated skimmed milk plus 1 can water

1/2 teaspoon salt

1/4 teaspoon coconut extract

1 1/2cups sliced peeled carrots

2 cups cubed peeled potatoes

1 15 oz. can chickpeas, rinsed and drained

1 cup frozen cut green beans

6 cups cooked white or brown rice

Toppings: prepared chutney, chopped peanuts, golden raisins and chopped green

onions

 

Heat oil in large saucepan over medium-high heat. Add onion; cook and stir 5

minutes or until soft. Add garlic; cook and stir 1 minute. Stir in curry powder.

Add milk, water, salt and coconut extract. Bring mixture to a boil. Add carrots;

cook 10 minutes, stirring occasionally.

Add potatoes; cook additional 10 minutes, stirring occasionally. Add chickpeas;

cook 10 minutes more.

Stir in peas; cook 5 minutes or until vegetables are tender. Serve over rice

with desired toppings.

Makes 6 servings.