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Indian Bean and Potato Thing

What you need: 

2 tablespoons vegetable oil
1 medium yellow or sweet onion, chopped
1 or 2 tomatoes
2 (15 ounce) cans garbanzo beans
1 tablespoon garlic powder
1 1/2 teaspoons salt
1/8 teaspoon ground black pepper
1 potato, peeled and chopped
1/4 teaspoon red pepper, optional
1/2 teaspoon cumin
1 teaspoon chili powder, optional

What you do: 

1. Fry the onion in oil until slightly brown. Add tomatoes, garbanzo beans (and two cans full of water), garlic powder, salt, and black pepper to pot on medium high heat.
2. Let cook for 20 minutes. Add potato. Let cook for another 20-25 minutes.
3. Add red pepper, cumin, and chili powder, if using. Reduce heat to medium low and cook for another 5-7 minutes.
Ideally, the final product should be a very thick mixture and not runny at all. If it is, drain some of the water. Serve with rice and vegan pita bread or tortilla.

Preparation Time: 
50 minutes
Cooking Time: 
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

I've got this bubbling away on my stove right now! I only had one can of chickpeas, so I added about 1 cup of cauliflower florets and am planning on dumping in a can of peas a few minutes before it's all finished cooking. My boyfriend has been craving Indian food, but I've been sick and haven't felt like going to the grocery store. This recipe is great because it's all stuff I always have on hand, as opposed to my typical korma, which requires coconut milk (and coconut milk really packs on the calories). If it tastes as good as it smells I'm sure it'll be a hit!

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I loved this.  It is a simple and fast recipe .  The only thing i would do different is i would only use one can of water because it was a little to runny and i would use more tomatoes.  I love Indian food and it is great to be able to find simple Indian recipes that can be done at home.

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Delicious...made it today. the only thing I did different was add 3 potatoes, and used canned tomatoes....the spice blend was right on for me...served it with brown rice.....yummy......Thanks for a great recipe

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so full..............:)

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I used lite Smart Balance instead of vegetable oil and black-eyed and black beans instead of garbanzo beans.  It tastes fabulous though!  Great recipes :)

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I loved this recipe. I didn't measure but I did alot of cumin, chili powder and garlic powder and 3 garlic cloves. I added 2 potatoes and tomatoes and used a bunch of cilantro. I kept in tasting it so much when cooking that I am now completely stuffed! I added a chopped carrrot. Definitely will make again.

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Here is what i did differently:
multiple red potatoes (instead 1 nomral)
1 can garbanzo beans, 1 can black beans
1 can diced tomatoes (instead of slicing my own)
actual minced garlic (instead of powder)
and i also added a bit of cyanne pepper (instead of red pepper)
red bell pepper, green bell pepper (chopped into bites)

served w/ rice

i fed my bf and his roommates (all 4 of them) plus myself with the recipe and i must say they couldn't stop the compliments from rolling out of their fully bellies! this could easily become a staple in my diet and i'm so excited because it was so delicious. Thank you sooo much for sharing!!!

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This was so good!! I am in love with this recipe. The only thing I did differently was add 1/2 head cauliflower and 1 cup peas instead of the chickpeas. No mare what you put in, the flavor is wonderful.

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Delicious. Added a little more curry than cumin, still needed more spice, though. Put in potatoes at same time as everything else and it was all nice and cooked in 20 minutes. Will definitely be making this again.

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This was good, it reminded me a lot of the popular Chana Masala recipe on here, which I think is a little bit better  ???.  But it was nice that this recipe upped the nutrition a bit with the tomatoes and potato.  I added 1.5 cups of water, added the potatoes and spices early with the beans (as others mentioned), and also added 1 tsp. of curry powder.  I let it cook uncovered for about 25-30 minutes and it was perfect-not runny at all.  I'd make this again.

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