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Receta Potato, Cauliflower, and Garbanzo Bean Curry
by Racheal Werner (Colorado Potato Administrative Committee)

Potato, Cauliflower, and Garbanzo Bean Curry
Calificación: 4/5
Avg. 4/5 1 voto
  Indian
  Raciónes: 4

Ingredientes

  • 1 tablespoon olive oil or other cooking oil
  • 1 medium onion, chopped
  • 3 carrots, sliced, about 1/4-inch-thick (1 cup total)
  • 1 tablespoon curry powder
  • 1 teaspoon brown sugar
  • 1 teaspoon grated peeled fresh ginger
  • 2 cloves garlic
  • 1 Serrano chile, seeded and minced (even if it scares you, use the whole pepper!)
  • 3 cups cooked chickpeas (garbanzo beans)
  • 1 cup cubed peeled potato (about 2 medium red potatoes)
  • 1 cup cauliflower or romanesco, cut or broken up into florets
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/8 teaspoon groung red pepper
  • 6-8 fresh Roma tomatoes, chopped, with their juice
  • 1 cup vegetable broth
  • 1 cup light coconut milk

Direcciones

  1. In a large pan over medium heat, cook the onion and carrot in oil, covered, until tender, about 5 minutes. Add curry powder, brown sugar, ginger, garlic and chile. Cook 1 minute, stirring constantly.
  2. Place onion mixture in 5-quart electric slow cooker. Stir in chickpeas, potato, sweet peppers, the cauliflower/romanesco, salt, pepper, ground red pepper, tomatoes and broth. Cover and cook on high 6 hours or until vegetables are tender. Just before serving, stir in coconut milk and simmer until heated.