Garbanzo Bean Coconut Curry
Garbanzo Bean Coconut Curry
©Rose Kumar 2018
Servings 8 servings
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
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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)
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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.
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Simmer 20 minutes.
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Add cilantro leaves and serve with rice.