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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?

Well I don't know if I did something wrong but mine isn't thick at all, very watery so even if I "drained off some water", it doesn't help. Tastes good but the consistency isn't how I imagined.

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Love this one! It has become a family standard in our house. Those days when I seem to be out of ideas, I almost always have what I need on hand for this one.

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Sooo good!  I added a chopped green bell pepper to the mix, otherwise followed the recipe.  Very filling and satisfying!

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I left out the chili powder for the sake of sensitive tummies and added curry powder instead, this was DELICIOUS. I also added the potatoes at the same time as everything else and cooked very nicely. I just finished the leftovers and I'm sure I'll make it again soon!

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I added everything at the same time and cooked it for about 45 minutes. I added garlic, a little curry powder, doubled the cumin and added cilantro at the end. It still came out bland, watery and lacking in flavour.

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I found this to be average, even with several  additions including brown mustard seed, curry powder, and lemon juice to spice it up.  In the end I finally also added coriander chutney to give it some extra zing.

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Delicious! I love potato curries!
I made a couple substitutions here and there: I substituted great northern beans for the chickpeas, because that's what I had on hand, and I added another potato. I also added a dash of curry powder, at the suggestion of the other reviewers. I served this on brown rice with half a pita. My roommate and I totally loved it.

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Great, simply curry recipe. I substituted half the water for coconut milk, added about 1 Tbsp curry powder, and some chopped carrots and cauliflower. Turned out great. I added the potatoes, carrots, and cauliflower in at the same time as the beans. Also, after the potatoes were soft, I turned the heat down to low and let it simmer for a while. Turned out really good and my tasters agreed that it was yummy.

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I can not get enough of this recipe... SO GOOD! I'm eating it right now and can't wait till I can eat more. Thank you for sharing this recipe... SO GOOD!!!!! I did add a little more red pepper to mine tho, cuz I like a little more kick.  ;)b

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great ! i added string bean & pumpkin. came out very well !!!!

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