Garbanzo Curry
By Mary McDougall
From the McDougall Program for Maximum Weight Loss.
Serves: 6
Prep Time: 15 min
Cook Time: 40 min
Ingredients
1
Medium onion, chopped
1
Green bell pepper, chopped
1/3 Cup
Water
1 Tsp
Curry powder
1/2 Tsp
Ground cumin
1/4 Tsp
Ground turmeric
1/4 Tsp
Freshly ground pepper
2 Cups
Red potato, chopped
2 1/2 Cups
Water
15 Ounce Can
Garbanzo beans, drained and rinsed
1 Cup
Frozen green peas, thawed
1 tbsp cornstarch mixed with 2 tbsp cold water (optional)
Directions
1
Place the onion and green pepper in a larger pot with the 1/3 cup water. Cook and stir until softens slightly. Add the seasonings and stir to mix. Add the potato and the 2 1/2 cups water. Cover and cook over low heat until the potato is tender, about 25 minutes. Add the beans and peas. Cook for an additional 10 minutes.
2
If desired, stir in the cornstarch mixture and cook stirring until thickened. Serve as is or over whole grains.
3
Variation: Add 1 cup chopped green apple during the final 10 minutes of cooking.
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