I adored Little House on the Prairie, and fried apples and onions were Almanzo’s favorite food. I invented this recipe out of curiosity—it’s not difficult—and I adore the result!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 45 mins |
| Additional Time: | 8 hrs |
| Total Time: | 10 hrs 5 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 ½ cups dry garbanzo beans
- 6 cups water
- 3 cups vegetable broth
- 1 large sweet potato, peeled and cubed
- 3 small russet potatoes, peeled and cubed
- 1 (14.5 ounce) can stewed tomatoes
- 1 tablespoon maharaja curry powder
- 2 teaspoons ground cumin
- 2 teaspoons garam masala
- 2 teaspoons salt
- ¼ teaspoon cayenne pepper
- 2 tablespoons ghee (clarified butter)
- 1 yellow onion, diced
- 1 red bell pepper, coarsely chopped
- 1 tablespoon minced garlic, or to taste
- 1 teaspoon minced ginger
- 1 (14 ounce) can full-fat coconut milk, well shaken
Instructions
- Soak garbanzo beans in water for 8 hours to overnight. Drain and rinse beans and transfer to a pot. Add vegetable broth and bring to a boil, about 5 minutes. Reduce heat and simmer for 1 hour. Drain and set beans aside.
- Place sweet potatoes and russet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Drain and set aside.
- Meanwhile, add tomatoes to a blender and process until pureed.
- Combine curry powder, cumin, garam masala, salt, and cayenne pepper in a small bowl, mixing well and adjusting spices as needed.
- Melt ghee in a large nonstick pan over medium-high heat. Add onion and cook until very browned with minimal stirring, about 10 minutes. Add bell pepper, garlic, and ginger and cook while stirring for 2 minutes more. Add spice mixture and cook, string constantly, until very fragrant, 2 more minutes.
- Add drained garbanzo beans, cooked sweet and russet potatoes, pureed tomatoes, and coconut milk to the onion mixture in the pan. Stir well and bring to a simmer, about 5 minutes. Cook until heated through, about 10 more minutes.
- If you do not have time to cook dried beans, simply use 2 cans of garbanzo beans in water and cook only 15 minutes in the vegetable broth.
- You may also add 1 to 2 teaspoons of sugar, depending on your taste. We love sweet and spicy.
- This vegetarian dish keeps well in the fridge up to 5 days, as it does not have dairy or meat products. However, my family won’t let it last that long!
Nutrition Facts
| Calories | 321 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 10 g |
| Protein | 10 g |
| Saturated Fat | 9 g |
| Sodium | 741 mg |
| Sugars | 9 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Super recipe, congratulations. Naturally, I made several modifications, in concert with my own taste. But the basic recipe structure is there and it’s fantastic. I’m not a keen fan of creamy curries, so I just half-filled up the emptied can of crushed tomatoes I used with water, and emptied it into the pot. I used at least twice the amount of ginger and garlic, cut this into slivers and used an immersion blender to blend this with half the can of crushed tomatoes. The other half a can of crushed tomatoes I simply poured into the pot without blending it. No need really. I used two onions instead of one. I at least doubled the amount of potatoes and sweet potato, and used only one can of drained chickpeas. Incidentally, after many years of cooking, I discovered that your method of cooking the potatoes is the top-notch one. Thank you for that. If readers do not have garam masala handy, there is a very good homemade blend listed on allrecipes.com as Easy Garam Masala. I followed the measurements for the other spices, except that I was generous with my teaspoons and my tablespoon. The cayenne pepper stayed within reasonable boundaries and could still be detected (gently) in the cooked dish. All in all, an award-winning dish for me, so I am now collecting the ingredients (e.g., the sweet potato) to prepare this again next week. And for the foreseeable future. In short, great work!