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Vegetable and Garbanzo Curry



  • 2 tablespoons vegetable oil
  • 1 - 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


  1. In a large kettle, sauté onions in oil until translucent.
  2. Add curry powder, garlic powder and ginger; cook 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.

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


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