2 small potatoes, cut into bite sized pieces
oil, as needed
2 tablespoons curry powder
2 teaspoons fresh ginger, dice
1 small onion, sliced
1 cup brown basmati rice
2 cups water
1 small zucchini, sliced
1/2 cup frozen peas
handful green beans
1/2 small fresh pumpkin, cut into bite sized pieces (not canned)
1 cup presoaked or canned garbanzo beans
1 (15 ounce) can coconut milk
1. Fill a small pan with water, add potatoes and bring to a boil. Cook potatoes until slightly underdone. Meanwhile, heat oil in skillet and add curry powder until it becomes fragrant. Add ginger and saute 1-2 minutes, then add onions.
2. Once potatoes are done, dump into strainer. Put water and rice on to boil, and cook according to package directions; about 20 minutes.
3. Add the green beans, zucchini and frozen peas and cook a few more minutes. Next add pumpkin, potatoes and garbanzos and be sure everything is nice and coated with the curry mixture.
4. Add coconut milk and cook covered on low until you're happy with it. Season, to taste. Serve over rice.
This is a warm, fall recipe I have been toying around with for awhile. I would love opinions and improvements. I use curry powder for simplicity; I know that the individual spices would make it tastier.