Garbanzo Vegetable Green Curry Recipes

MARRAKESH VEGETABLE CURRY

Marrakesh Vegetable Curry image

A vegetable-full curry! Serve this curry over your favorite rice and you're sure to have a tasty meal. If you have carrot-ginger juice available to you, try using it in place of the orange juice - either one is delicious!

Provided by NIBLETS

Categories World Cuisine Recipes African North African Moroccan

Time 50m

Yield 6

Number Of Ingredients 19

Ingredients

1 sweet potato, peeled and cubed
1 medium eggplant, cubed
1 green bell pepper, chopped
1 red bell pepper, chopped
2 carrots, chopped
1 onion, chopped
6 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon ground turmeric
1 tablespoon curry powder
1 teaspoon ground cinnamon
¾ tablespoon sea salt
¾ teaspoon cayenne pepper
1 (15 ounce) can garbanzo beans, drained
¼ cup blanched almonds
1 zucchini, sliced
2 tablespoons raisins
1 cup orange juice
10 ounces spinach

Steps:

In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.
In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and saute over medium heat for 3 minutes.
Pour garlic and spice mixture into the Dutch oven with vegetables in it. Add the garbanzo beans, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered.
Add spinach to pot and cook for 5 more minutes. Serve!

Nutrition Facts : Calories 330.4 calories, Carbohydrate 39 g, Fat 18 g, Fiber 10.5 g, Protein 8 g, SaturatedFat 2.3 g, Sodium 874.3 mg, Sugar 12.9 g

CHICKPEA CURRY (GARBANZOS)

Chickpea Curry (Garbanzos) image

With a picture! A delicious, easy, stovetop vegetarian Indian curry that makes a yummy lunch! Based on a recipe I got from MrCurrys.com with a sample of their wonderful curry seasoning powder.

Provided by SaraFish

Categories Curries

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1 (16 ounce) can chickpeas, drained and rinsed
1 onion, diced
1 teaspoon fresh ginger, minced
5 garlic cloves, minced
1 -4 teaspoon mrcurrys.com curry powder (or your favorite curry powder blend)
1/2 teaspoon salt
1 medium tomatoes, diced
2 -3 tablespoons olive oil
water

Steps:

Saute onions in olive oil for 3 minutes.
Add ginger, garlic and curry powder (I use about 3 teaspoon for medium-spicy), stir and cook for another minute or so.
Add chickpeas and salt and a tablespoon or so of water.
Cook and stir about a minute.
Add tomatoes and cook for 5 minutes, stirring gently.
Add another spoonful of water if it seems dry or if it's burning or sticking.
Serve with flatbread and rice.

CURRIED GARBANZO BEANS (CHICKPEAS)

Curried Garbanzo Beans (Chickpeas) image

This is quick and easy because it uses canned garbanzos (chickpeas). Serve with hot Basmati rice and naan bread.

Provided by Outta Here

Categories Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 teaspoon mustard seeds (black or yellow)
1/2 teaspoon crushed red pepper flakes
1/2 cup shallot, peeled and minced
2 (15 1/2 ounce) cans garbanzo beans
1/2 teaspoon turmeric
1 teaspoon ground cumin
1/2 teaspoon ground ginger
salt, to taste
1/4 cup fresh cilantro, chopped

Steps:

Heat oil in a large saucepan over medium-high heat.
Fry mustard seeds in oil until they begin to pop. Add red pepper flakes and shallot and saute until shallot is soft.
Add garbanzos, turmeric, cumin, ginger, salt and enough water to prevent sticking. Simmer for 15 minutes.
Sprinkle with cilantro and serve.

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