This creamy, mildly spiced curry is both flexible and flavorful. Serve with Basmati rice and naan bread
- 1-1/2 Tbs. vegetable oil
- 1 small onion
- 1/2 green bell pepper chopped
- 1/2 red bell pepper chopped
- 1 fresh jalapeno pepper seeded and sliced
- 1 tsp. minced fresh ginger root optional
- 3-4 cloves garlic minced
- 1 Tbs. garam masala or curry powder
- 1/2 tsp. turmeric
- Dash of nutmeg and cinnamon optional
- 2 potatoes cubed
- 3-4 carrots cubed
- Vegetable or chicken broth as needed
- 1 tsp. salt
- Fresh ground pepper
- 1/2 can garbanzo beans
- 1/2 can of coconut milk
- 1 tsp. peanut or cashew butter
- 1 cup frozen peas
- 1 cup spinach chopped
- 1/4 cup yellow raisins optional
- 1/2 cup slivered almonds or chopped cashews
- Heat the oil in a skilled over medium heat. Stir in the onion and peppers and cook until tender. Add ginger and garlic and cook 1 minute. Add garam masala, turmeric, nutmeg and cinnamon (if using) and sauté another minute. Add chopped potatoes, carrots, (and 1/2-1 cup of cauliflower, if you like).
- As pan begins to dry out and before it gets sticky, add a splash of vegetable or chicken broth. Season with salt and pepper. Add garbanzo beans and let vegetables cook uncovered for about 10 minutes, stirring frequently until cooked through.
- Add smooth peanut or cashew butter to the coconut milk and stir into vegetable mixture. And simmer on reduced heat for about 8-10 minutes. Toward the end add peas and spinach, if using. Serve over Basmati rice and top with cashews (or slivered almonds) and chopped cilantro. Serves 4.
- Note: Parboiling potatoes, carrots, and cauliflower briefly will lessen the cooking time. Or chop veggies smaller to reduce cooking time. Increase coconut milk/peanut butter mixture if more sauce is desired.