Indian Curry Beans & Potatoes

indian-curry-beans&potatoes/nourishyourselfnow.com

This is one of my go-to dishes and is definitely in my rotation list. Sometimes I leave the potatoes out, if I don’t have any cooked ones on hand and I am in a hurry. I make it quite spicy for me. Adjust the amount of cayenne to suit your taste buds. Enjoy!

Serves 2-3 as a main course

Prep time: 10 minutes   Cook Time: 15 minutes (need cooked potatoes)

Ingredients

1 small onion, diced

1-2 large cloves of garlic, minced

1 ¼ -1 ½ cups cooked yellow potatoes, ¾” diced, peel on (optional); approx. 2 medium-sized potatoes

1 15 oz. can of garbanzo beans, no-salt-added, BPA-free liner, drained & rinsed

1 cup frozen peas, thawed

4 cocktail tomatoes, quartered

1 tsp. Indian Curry Seasonings (Frontier brand)*

1 tsp. cumin

¼ tsp. garam masala

1/8 tsp. cayenne pepper (or less, if you do not like it too spicy)

2 Tbsp. balsamic vinegar

½ cup fresh parsley, chopped

Directions

  • Heat large sauté pan on medium-high heat.
  • Add onions and dry sauté for 3-4 minutes until onions start to brown slightly. Add a little water, if they are starting to stick.
  • Add garlic and sauté for another minute or 2.  Adding a little amount of water, when necessary.
  • Stir in all the spices and mix thoroughly.
  • Add tomatoes and cook for about a minute.
  • Add potatoes; make sure they are well incorporated. Cook for another minute.
  • Add peas, beans and balsamic vinegar.
  • Mix well and let cook on medium heat for about 5-7 minutes, adding a little water, if necessary.
  • Fold in parsley during the last minute of cooking. Serve and enjoy!

Notes*

Indian Curry Seasoning from Frontier is readily available at my local grocery store. It is a blend of turmeric, coriander, cumin, lemon peel black pepper, lemon peel, cardamom, cinnamon garlic and cayenne. If you can’t find it, I would recommend using ½ tsp. turmeric, ½ tsp. coriander, dash of cardamom (if you have it, optional), dash of cinnamon and dash of black pepper.

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