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Easy Curried Chickpea Potato Stew
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Ingredients (use vegan versions):
- 4-6 idaho potatoes, cut into even sized chunks
- 4 carrots, sliced into bite size pieces
- 1 can or garbanzos, or soaked equivalent
- 1/2 medium onion, chopped
- 1/2 tablespoon Olive oil
- ample curry powder (to taste)
- 1/2 bottle of vegan beer (8 oz or so)
Directions:
Serves 2.
Boil a big pot of water (exact amt of H20 unimportant). When it is
boiling, add potato chunks. While they are cooking, saute your carrots
in big frying pan. After 2-3 minutes, add onions. Check your
potatoes-they won't take long (don't overcook 'em). Add the potatoes
(without the water) to the frying pan. Add curry to taste. About this
time, the whole thing will start to need a little liquid, so pour in
some beer (about 1/4 of the bottle. Let the whole thing simmer with a
top on, and check it after a few minutes. Some of the beer should have
boiled off by this point. Add some more beer (really, to taste) and
then leave the top off while most of the beer boils off.
There you are! A yummy easy dish that shouldn't take more than 20
minutes to make.
Serves 2 or so.
Hope you like it. Be sure to adjust the amounts to taste (ie. if you
like garbanzos alot-add more! Or more carrots! or less! It's a
pretty flexible recipe, that's why I like it)
Hillary
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