Garbanzo Bean Curry

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Garbanzo Bean Curry

 

1 can garbanzo beans, boiled

2 tablespoons ghee

1 large potato, boiled and mashed

1 cup curry sauce, recipe follows

 

Mash half of the garbanzos with masher or flat side of spoon. In a large

saucepan, on medium heat, heat ghee until melted. Add mashed potatoes and

garbanzos. Add curry sauce Mix well. Add 3/4 cup of water. Simmer for 1 to 2

minutes. Garnish with fresh coriander leaves, tomato and onion slices. Serve

hot.

 

Curry Sauce:

1 inch root ginger, grated

2 garlic cloves, crushed

1 large onion

2 green chillies, finely chopped

1 tablespoon curry leaves

1 tablespoon curry powder

1 14 ounce can tomatoes

1 tablespoon fresh coriander, chopped

1 teaspoon garam masala

 

Heat the oil and add your garlic, chillies, ginger and curry leaves. Stir fry

for a few minutes. Chop the onions in a food processor and add to the oil. Cook

for 5 minutes until lightly browned, making sure it doesn't stick or burn. Stir

in the curry powder and whiz the tomatoes in your food processor. Add the

tomatoes and cook for another 5 minutes. Simmer covered for another 10 minutes

and finish off by stirring in the chopped coriander and garam masala.