Easy & Authentic Chickpea Curry Recipe | Healthy Vegan Meal

INGREDIENTS

1 tablespoon olive or canola oil 1 large onion, chopped 1 teaspoon minced garlic 1 tablespoon mild or hot curry powder 1 can (12 ounces) evaporated skimmed milk plus 1 can water 1/2 teaspoon salt 1/4 teaspoon coconut extract 1‑1/2 cups sliced peeled carrots 2 cups cubed peeled potatoes 1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained 1 cup frozen cut green beans 6 cups cooked white or brown rice Toppings: prepared chutney, chopped peanuts, golden raisins and chopped green onions

PREPARATION:

1. Heat oil in large saucepan over medium-high heat. Add onion; cook and stir 5 minutes or until soft. Add garlic; cook and stir 1 minute. Stir in curry powder.
2. Add milk, water, salt and coconut extract. Bring mixture to a boil. Add carrots; cook 10 minutes, stirring occasionally.
3. Add potatoes; cook additional 10 minutes, stirring occasionally. Add chickpeas; cook 10 minutes more.
4. Stir in peas; cook 5 minutes or until vegetables are tender. Serve over rice with desired toppings.

This recipe appears in: Middle Eastern