The idea for this recipe came from a similar “curry” we had often as kids, from the Red Plaid cookbook. It had chicken in it so I wondered it I could make it vegan and it turned out great. That Kirk enjoyed was a good feeling! It is a gamble every time I try to change an old recipe so when I have a success, woo!
Chickpea Potato Curry
- 1 1/2 cups Jasmine rice
- 3 cups water
- 1 1/2 cups diced onion (1 large)
- 1 cup peeled, cored and diced apple (I used a Braeburn)
- 2 Tbsp vegetable oil
- 3 Tbsp all-purpose flour
- 2 Tbsp mild curry powder (start at 1 Tbsp and add more as you like it)
- 4 tsp dry parsley
- 1/2 tsp granulated garlic
- kosher salt to taste (I used 1/2 tsp)
- 1 cup lower sodium vegetable broth
- 2 cups light plain soymilk
- 14.5 ounce can potatoes, drained and chopped
- 14.5 ounce can garbanzo beans (chickpeas) rinsed and drained
In a heavy medium saucepan bring the water to a boil, add in the rice stirring well. Turn the heat down to low, cover tightly and let cook for 20 minutes.
In a large non-stick skillet heat the oil over medium-high, add in the onion and apple, cook for 10 minutes stirring often. Turn down to medium and add in the flour and spices, stirring for a couple of minutes. Add in the broth and milk, stirring till thickened. Stir in the potatoes and garbanzo beans, heat through on low till warmed. Add more curry powder if desired, salt to taste.
Serve over the rice and top with grated coconut if desired.
Serves 3 to 4.