CookEatShare is also available in English
Cerrar

Receta Aladdin Curried Garbanzo Beans And Potatoes

click to rate
0 votos | 2472 views
Raciónes: 6

Ingredientes

Cost per serving $1.08 view details

Direcciones

  1. Heat the oil in a 12-inch skillet over medium-high heat. Add in the celery, onion and carrots and cook till the onion is translucent/soft, about 2 to 3 min. Add in the garlic and bay leaves and cook 2 min more.
  2. Add in 2 c. of chicken stock, the cayenne pepper, oregano, Madras and Indian curry powders, curry paste, potatoes and garbanzo beans. Stir to combine well. At this point, the stock should cover 3/4 of the mix; if necessary, add in more stock. Season with salt and pepper to taste.
  3. Heat the remaining stock in a saucepan over medium-low heat.
  4. Add in 1/4 c. of parsley to the skillet. Bring the stew to a boil, reduce the heat and simmer, covered, till the vegetables are soft, 45 min to 1 hour. As the stock evaporates, add in 1/2 c. hot stock to the stew at a time, as though making a risotto. The stew will thicken as it cooks.
  5. Just before serving, stir in the remaining parsley. Transfer the stew to a hot tureen or possibly bowl to serve. Serve with roasted leg of lamb, tandoori chicken skewers or possibly grilled curry fish filets.
  6. This recipe yields 4 to 6 servings.
  7. Comments: Look for cans of Madras curry pwdr at Indian and Asian markets, Indian curry pwdr at Indian markets and small cans of Thai curry paste at Asian markets.

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 397g
Recipe makes 6 servings
Calories 287  
Calories from Fat 57 20%
Total Fat 6.6g 8%
Saturated Fat 0.9g 4%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 718mg 30%
Potassium 720mg 21%
Total Carbs 47.51g 13%
Dietary Fiber 9.4g 31%
Sugars 1.45g 1%
Protein 10.71g 17%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment