Garbanzo Curry Recipe
Summary
Preparation Time10 MinCooking Time12 Hr 0 Min
Ready In12 Hr 10 MinDifficulty LevelEasy
Health IndexAverageServings4
Ingredients
| Garbanzo beans | 1 pound, dried | |
| 2 quarts plus 2 cups water | ||
| 1 medium-size onion, finely chopped | ||
| Celery stalks | 2 , thinly sliced | |
| 1 red bell pepper, seeded and finely chopped | ||
| Garlic | 4 Clove (5gm), pressed | |
| Red potatoes | 1 1/2 Pound, scrubbed | |
| Curry powder | 1 1/2 Tablespoon | |
| Red cayenne pepper | 1/4 Teaspoon | |
| Tomato sauce | 1 Can (10oz) | |
| Salt | To Taste | |
| Green onions | 4 , thinly sliced | |
Directions
MAKING:
Rinse and sort through beans.
In a deep 3 1/2- to 4-quart pan, bring 2 quarts of the water to a boil over high heat.
Add beans.
Let water return to a boil; then boil, uncovered, for 2 minutes.
Remove pan from heat, cover, and let stand for 1 hour.
Drain and rinse beans, discarding cooking water.
While beans are standing, in a 4-quart or larger electric slow cooker, combine chopped onion, celery, bell pepper, garlic, potatoes, curry powder, baking soda, and red pepper.
Stir in beans; pour in remaining 2 cups water.
Cover and cook at low setting until beans are very tender to bite (10 to 12 hours).
Stir curry gently once during final hour of cooking.
Stir in tomato sauce.
Increase cooker heat setting to high; cover and cook until curry is heated through (20 to 30 more minutes).
Season to taste with salt; sprinkle with green onions.
Rinse and sort through beans.
In a deep 3 1/2- to 4-quart pan, bring 2 quarts of the water to a boil over high heat.
Add beans.
Let water return to a boil; then boil, uncovered, for 2 minutes.
Remove pan from heat, cover, and let stand for 1 hour.
Drain and rinse beans, discarding cooking water.
While beans are standing, in a 4-quart or larger electric slow cooker, combine chopped onion, celery, bell pepper, garlic, potatoes, curry powder, baking soda, and red pepper.
Stir in beans; pour in remaining 2 cups water.
Cover and cook at low setting until beans are very tender to bite (10 to 12 hours).
Stir curry gently once during final hour of cooking.
Stir in tomato sauce.
Increase cooker heat setting to high; cover and cook until curry is heated through (20 to 30 more minutes).
Season to taste with salt; sprinkle with green onions.
Chef
