Friday, January 20, 2012

Potato, Garbanzo Bean, and Pea Curry

     After a long workday, I knew I needed to make a dinner that was going to be quick and comforting. Growing up in Minnesota, nothing gets more comforting than potatoes (in any way, shape, or form). As my taste buds have blossomed, I've found curries to be just as rewarding. Thankfully, potatoes are something I always have on hand and pair so well with peas and garbanzo beans in Indian curries. The taste is soothing yet spicy and it's creamy with hints of just enough texture.


     This recipe is incredibly low in salt, with the only sources coming from the diced tomatoes and the garbanzo beans. Ask anyone who tries it to see if they miss the salt. My guess is no, proving to be a great option for anyone, especially those following a low salt or heart healthy diet.


Serve with brown rice and you've got spicy comfort served!




Potato, Garbanzo Bean, and Pea Curry...Pressure Cooker Option!


Note: Garam masala is a traditional northern Indian spice blend somewhat similar to curry powder. So, if you don’t have any on hand, double the amount of curry powder.


Ingredients
1 large onion, diced
3 cloves garlic, minced
2 teaspoons cumin seeds
1 heaping tablespoon garam masala
1 can (14oz) lite coconut milk
3 large potatoes, sliced and quartered
3/4 teaspoons cayenne pepper
1 heaping tablespoon curry powder
1 tablespoon ginger, minced
1 can (14.5oz) petite diced tomatoes, drained
1 can (15oz) garbanzo beans, rinsed and drained
1 can (15oz) no added salt peas, drained




Directions
1. In a pressure cooker pot, Saute onion and garlic in dash (less than 1 tablespoon) of vegetable oil. Add cumin seeds and heat until they begin to pop. Add the garam masala and mix together to deepen the flavors.
2. Pour in coconut milk, wash out can with a few tablespoons of water and add into pot. Place potatoes and other spices (cayenne pepper, curry powder, ginger) in pressure cooker.
3. Close and lock lid. Set on high pressure for 2 minutes and allow the pressure to come down naturally or use the quick release method.
4. Add the garbanzo beans, peas, and tomatoes. Heat throughout and serve.


**This can also be made on the stove top by boiling the potatoes first. While the potatoes cook, sauté the onion and garlic. Add the other ingredients and simmer about 10 minutes, adding the potatoes once cooked and drained.

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