Wednesday, April 20, 2016

Alex Comfort's Vegetarian Curry

Alex Comfort's Vegetarian Curry

2 tbsps. vegetable oil
1 medium onion, peeled and sliced
3 jalapeno chiles, seeded and sliced
1 tbsp. curry powder
1 or 2 cans (16 ozs. each) garbanzos, drained
1/2 cup water
1 clove garlic, peeled and minced
3 cups hot cooked rice
Sliced cucumber and onion for garnish
Plain yogurt

Heat oil in skillet. Add onion and jalapenos; saute until onion is tender but not browned. Stir in curry powder. Cook until browned. Add garbanzos and water; simmer 5 minutes. Cover and refrigerate overnight to blend flavors.

The next day, reheat with garlic. Serve over hot rice. Garnish with cucumber and onion and top with yogurt. Serves 6.

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