- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 3 whole cloves
- 1 white onion, halved and thinly sliced
- 3 ounces tomato paste
- 2 tablespoons curry powder
- 1 tablespoon all-purpose flour
- 1 tablespoon ground turmeric
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 teaspoon dried basil
- 1 pinch ground allspice
- 1 pinch salt
- 3 cups warm water, or as needed
- 1 (15 ounce) can garbanzo beans (chickpeas), drained
- 1/3 red bell pepper, chopped
- 2 cups fresh green beans, trimmed
- 1 cup frozen peas
- 1 teaspoon rice wine vinegar
- salt and ground black pepper to taste
- Heat olive oil in a large pot over medium-high heat. Add cumin seeds and cloves; saute until cumin seeds swell, about 30 seconds. Discard cloves. Add onion to the pot and saute until lightly golden, about 5 minutes.
- Combine tomato paste, curry powder, flour, turmeric, garlic powder, ginger, basil, allspice, and salt together in a bowl. Stir in 1 cup warm water.
- Pour tomato mixture over onion in the pot; stir until combined and thick. Stir in additional water until curry reaches a saucy consistency. Stir in garbanzo beans and bell pepper. Reduce heat and simmer curry, 5 minutes. Add green beans and peas; season with rice wine vinegar, salt, and black pepper. Simmer curry, stirring occasionally, until vegetables are tender, 20 to 25 minutes. Add additional water if curry appears too thick.
05/03/2018
recipepes.com
Vegetarian Splendor Chickpea Curry, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
