Coconut Garbanzo Bean Curry
serves 6
Ingredients:
2 Tablespoons of olive oil
2 handfuls sliced cabbage
1 apple, peeled and finely chopped
1 green pepper, finely chopped
1 red pepper chopped
½ can coconut milk
¼ teaspoon asofededia to taste
3 teaspoons of curry powder
1 can of garbanzo beans (or soak dried ones overnight and cook- about 2 cups)
1 can of tomatoes (diced) or crushed (your choice)
2 handful of raisins
3 tablespoons of unsweetened coconut shreds
½ bag frozen organic peas
salt
basmati rice or quinoa
Directions:
Saute the cabbage, asofedia and apple in the olive oil for a few minutes. Add the curry powder and stir for a minute or two. Add the tomatoes, green pepper and red pepper.
Sweeten it up with some raisins and coconut. Cook for about 15 minutes at simmering level and then add your garbanzo beans and cook for a further 10 minutes.
Shortly before the end of cooking time put some frozen peas in, as these will go mushy if overcooked. Add salt to taste. Serve with basmati rice or quinoa.
2 Tablespoons of olive oil
2 handfuls sliced cabbage
1 apple, peeled and finely chopped
1 green pepper, finely chopped
1 red pepper chopped
½ can coconut milk
¼ teaspoon asofededia to taste
3 teaspoons of curry powder
1 can of garbanzo beans (or soak dried ones overnight and cook- about 2 cups)
1 can of tomatoes (diced) or crushed (your choice)
2 handful of raisins
3 tablespoons of unsweetened coconut shreds
½ bag frozen organic peas
salt
basmati rice or quinoa
Directions:
Saute the cabbage, asofedia and apple in the olive oil for a few minutes. Add the curry powder and stir for a minute or two. Add the tomatoes, green pepper and red pepper.
Sweeten it up with some raisins and coconut. Cook for about 15 minutes at simmering level and then add your garbanzo beans and cook for a further 10 minutes.
Shortly before the end of cooking time put some frozen peas in, as these will go mushy if overcooked. Add salt to taste. Serve with basmati rice or quinoa.
