Fixings
4 potatoes, peeled and cubed 2 tablespoons vegetable oil 1 yellow onion, diced 3 cloves garlic, minced 2 teaspoons ground cumin 1/2 teaspoons cayenne pepper 4 teaspoons curry powder
4 teaspoons garam masala (1 creep) piece new ginger root, peeled and minced 2 teaspoons salt 1 (14.5 ounce) can diced tomatoes 1 (15 ounce) can garbanzo beans (chickpeas), washed and depleted 1 (15 ounce) can peas, depleted 1 (14 ounce) can coconut drain
Headings
1) Place potatoes into an expansive pot and cover with salted water. Heat to the point of boiling over high warmth, then decrease warmth to medium-low, cover, and stew until only delicate, around 15 minutes. Deplete and permit to steam dry for a moment or two.
2) Meanwhile, warm the vegetable oil in an extensive skillet over medium warmth. Blend in the onion and garlic; cook and mix until the onion has relaxed and turned translucent, around 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Include the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut drain, and convey to a stew. Stew 5 to 10 minutes before serving.
4 potatoes, peeled and cubed 2 tablespoons vegetable oil 1 yellow onion, diced 3 cloves garlic, minced 2 teaspoons ground cumin 1/2 teaspoons cayenne pepper 4 teaspoons curry powder
4 teaspoons garam masala (1 creep) piece new ginger root, peeled and minced 2 teaspoons salt 1 (14.5 ounce) can diced tomatoes 1 (15 ounce) can garbanzo beans (chickpeas), washed and depleted 1 (15 ounce) can peas, depleted 1 (14 ounce) can coconut drain
Headings
1) Place potatoes into an expansive pot and cover with salted water. Heat to the point of boiling over high warmth, then decrease warmth to medium-low, cover, and stew until only delicate, around 15 minutes. Deplete and permit to steam dry for a moment or two.
2) Meanwhile, warm the vegetable oil in an extensive skillet over medium warmth. Blend in the onion and garlic; cook and mix until the onion has relaxed and turned translucent, around 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Include the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut drain, and convey to a stew. Stew 5 to 10 minutes before serving.
No comments:
Post a Comment