Carla's Garbanzo Bean Curry
Carla_wfpb
Posts: 1,386 Member
This makes a big healthy vat of curry.
If you're in a rush, you can use canned beans and sub in onion, garlic and ginger powder in place of the fresh. Then you would just add beans, spices and tomatoes in a pot and heat it up.
2 cups dry garbanzo beans, soaked overnight in water and then cooked in IP (or sub
canned beans....2 cups dry = lots? 4 cans?)
2 cans / 3 cups diced tomatoes
1 can / 15 oz tomato sauce
optional: peas or chopped spinach
1/4 cup raw cashews
1/2 cup fresh water
1 Tbsp arrowroot powder or tapioca starch/flour
1 onion, chopped
3 cloves garlic, minced
chunk of ginger in thin matchsticks
1 to 2 jalapenos, optional
1 Tbsp curry powder
1 tsp cumin powder
1 tsp turmeric
1 tsp red chili flakes
1 tsp salt (omit or adjust if using canned beans)
1/2 tsp pepper
1 tsp dried fenugreek leaves, optional but awesome
Once your beans are soaked and cooked, they can be set aside. Or, open those cans and rinse and drain the beans!
Soak the cashews in hot water 15 minutes. Strain nuts, discarding soaking water. Add nuts, 1/2 cup of fresh water and 1 Tbsp of arrowroot powder to a blender. Blend until smooth.
Sauté onions, garlic, ginger & jalapenos in a stockpot (either dry, adding a little water as needed to avoid burning, or use oil). After 5 minutes or so, add the spices to the pan, moving around for 30 seconds to toast.
Add tomatoes, tomato sauce and beans, stirring to release any goodness stuck to the bottom.
Drain the nuts, discarding the soaking water.
Stir nut mix into curry. Simmer for 15 minutes. Add peas or chopped spinach if using and cook an additional few minutes.
If you're in a rush, you can use canned beans and sub in onion, garlic and ginger powder in place of the fresh. Then you would just add beans, spices and tomatoes in a pot and heat it up.
2 cups dry garbanzo beans, soaked overnight in water and then cooked in IP (or sub
canned beans....2 cups dry = lots? 4 cans?)
2 cans / 3 cups diced tomatoes
1 can / 15 oz tomato sauce
optional: peas or chopped spinach
1/4 cup raw cashews
1/2 cup fresh water
1 Tbsp arrowroot powder or tapioca starch/flour
1 onion, chopped
3 cloves garlic, minced
chunk of ginger in thin matchsticks
1 to 2 jalapenos, optional
1 Tbsp curry powder
1 tsp cumin powder
1 tsp turmeric
1 tsp red chili flakes
1 tsp salt (omit or adjust if using canned beans)
1/2 tsp pepper
1 tsp dried fenugreek leaves, optional but awesome
Once your beans are soaked and cooked, they can be set aside. Or, open those cans and rinse and drain the beans!
Soak the cashews in hot water 15 minutes. Strain nuts, discarding soaking water. Add nuts, 1/2 cup of fresh water and 1 Tbsp of arrowroot powder to a blender. Blend until smooth.
Sauté onions, garlic, ginger & jalapenos in a stockpot (either dry, adding a little water as needed to avoid burning, or use oil). After 5 minutes or so, add the spices to the pan, moving around for 30 seconds to toast.
Add tomatoes, tomato sauce and beans, stirring to release any goodness stuck to the bottom.
Drain the nuts, discarding the soaking water.
Stir nut mix into curry. Simmer for 15 minutes. Add peas or chopped spinach if using and cook an additional few minutes.
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