Curried Garbanzo Beans & Potatoes Recipe




Curried Garbanzo Beans & Potatoes Ingredients

2 tsp vegetable oil
1/2 cup finely chopped onion
1 tsp curry powder
1/2 tsp ground cumin
2 1/2 cup water
1 cup grannysmith apple,peel+slice
1 can garbanzobeans,drained,15.5oz
1 cup diced yellow bell pepper
1 tbsp +1t all-purpose flour
1/2 tsp salt
1/4 tsp pepper
1 3/4 cup diced red potato
1 cup frozen green peas, thawed
6 cup hot cooked long-grain rice

A Recipe for
Curried Garbanzo Beans & Potatoes

 

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Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important




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Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat.

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Curried Garbanzo Beans & Potatoes

Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.







Curried Garbanzo Beans & Potatoes Directions

Heat oil in a large nonstick skillet over medium heat. Add bell
pepper and onion; saute for 6 minutes or until tender. Sprinkle with
flour and the next four ingredients. Stir well and cook for an
additional 30 seconds. Add 2 1/2 cups of water and potato; reduce
heat, cover and simmer 25 minutes or until potato is tender. Add
apple, peas and beans; cover and cook an additional 10 minutes. Serve
over rice. Serving size is 1 cup bean mixture and 1 cup rice.

Nutritional Information: 398 calories 3.2g fat 11.2g protein 80.5g
carbohydrates 4.8mg iron

From Jan/Feb 1993 issue of Cooking Light magazine. Typed by Laura
Canada

Serves: 6

 

 

 

 

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Curried Garbanzo Beans & Potatoes Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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