Garbanzo Bean Coconut Curry

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Garbanzo Bean Coconut Curry

©Rose Kumar 2018

Servings 8 servings
Author Rose Kumar M.D.

Ingredients

  • 1 c dried garbanzo beans (Or two cans )
  • 3 then 6 c water
  • 1 T cider vinegar
  • 3 T olive or coconut oil
  • 1 t garlic ginger paste can substitute 3 chopped garlic cloves and 1 inch ginger
  • 1 can stewed tomatoes
  • 1 med onion chopped
  • 1 t turmeric powder
  • 10 curry leaves
  • 1 tsp black mustard seeds
  • 1/2 t cumin seeds
  • 1/2 t garam masala
  • 1 t coriander powder
  • 1 can full fat coconut milk
  • 1 t salt (or to taste)
  • 1 t jaggery or brown sugar
  • 1/2 c cilantro leaves chopped

Instructions

  1. Soak the garbanzo beans in 3 cups of water with cider vinegar overnight. Rinse them in fresh water. Add an additional 6 cups of water and pressure cook for 12 minutes or till garbanzos are soft. (Can substitute 2 cans of beans)

  2. In a dutch oven, heat the oil and add mustard seeds, curry leaves and turmeric powder. When mustard seeds begin to pop, add garlic/ginger paste and chopped onions. Heat till onion is translucent then add the additional ingredients except cilantro leaves.

  3. Simmer 20 minutes. 

  4. Add cilantro leaves and serve with rice.