Curried Garbanzo Beans
This is a recipe I adapted to combine Thai and Indian flavors. Feel free to substitute red curry paste for the Indian curry powder. I am an amateur cook and new to recipe sharing—I'm just trying to lose a few pounds without giving up my favorite foods.
This is a recipe I adapted to combine Thai and Indian flavors. Feel free to substitute red curry paste for the Indian curry powder. I am an amateur cook and new to recipe sharing—I'm just trying to lose a few pounds without giving up my favorite foods.
- Carbohydrate 60.6759935390663 g
- Cholesterol 0 mg
- Fat 14.752697733781 g
- Fiber 11.9902758210531 g
- Protein 14.4226641442648 g
- Saturated Fat 10.991105868207 g
- Serving Size 1 1 Serving (345g)
- Sodium 751.706385261499 mg
- Sugar 48.6857177180132 g
- Trans Fat 1.34867212989647 g
- Calories 418 calories
Step-by-step
- Heat olive oil in a Sautee pan over medium heat
- Sautee onions until they are translucent
- Add curry powder, garlic and beans
- Stir for 30 seconds until curry is fragrant and beans are coated
- Add remaining ingredients EXCEPT potato starch
- Stir over medium heat until everything is warmed through
- Add potato starch one sprinkle or pinch at a time.
- Keep stirring as sauce thickens.
- Ladle over cooked brown rice in a bowl.
The ingredient list fails to mention how easily this dish turns watery if moisture levels are ignored.
- Use canned beans that have been thoroughly rinsed and drained in a colander for at least ten minutes to remove excess starch and canning liquid.
- Substitute red curry paste for curry powder at a one-to-one ratio by volume, but reduce the added garlic powder by half since pastes typically contain fresh alliums.
- Sauté the yellow onion in a ten-inch skillet over medium heat for seven minutes until the edges turn translucent and golden.
- Incorporate the potato starch gradually by whisking it directly into the warm coconut milk before adding it to the pan, preventing gelatinous lumps.
- Simmer the mixture over medium-low heat for no longer than five minutes once the starch is introduced, or the coconut milk will break and separate into oil and solids.
Proper starch hydration requires continuous stirring during the final thickening phase to achieve a glossy finish. Controlling these variables prevents a thin, disappointing sauce.
