LuAnn's Vegetable and Garbanzo Curry

Ingredients

• 2 tablespoons vegetable oil
• 1 to 2 cups sliced onions
• 2 tablespoons curry powder (or to taste)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• 1 (15 ounce) can diced tomatoes in juice OR 2 cups tomato juice
• 2 (15 ounce) cans garbanzo beans (do not drain)
• 2 cups diced potatoes
• 1 cup sliced carrots
• 1 (10 ounce) package frozen peas
• 1 (16 ounce) package frozen cauliflower pieces
• Water as necessary
• Salt to taste
• Hot cooked rice

Instructions

1. In a large kettle, sauté onions in oil until translucent.
2. Add curry powder, garlic powder and ginger; cook for 2 minutes.
3. Add tomatoes OR tomato juice and stir, scraping up any bits stuck to the pan. Add garbanzo beans, potatoes, and carrots; cover and simmer 20 minutes, adding water if necessary.
4. Add cauliflower, cover and cook an additional 25 minutes, again adding water if necessary.
5. Stir in peas; cook 5 more minutes. (All vegetables should be tender.)
6. Taste and add salt if necessary.
7. Serve over hot rice.

Attribution

Posted by LuAnn at recipegoldmine.com on 1/21/2002, 11:29 am.