red curry garbanzo beans

another original creation!  i was craving garbanzo beans the other day, and my mom had an unopened jar of red curry paste in the pantry.  i love curry more than just about anything, and this one was absolutely satisfying!

if you know me, you know that when i cook, i don't measure....at all.  which has proven tricky trying to convey the idea of a new recipe to someone else.  so. i did my best to approximate measurements with this one, but if you're going to try it, play around.  food is no fun unless it comes with freedom.

red curry garbanzo beans

1/2 large white onion

4 medium carrots

3/4 cup cauliflower

1 cup frozen peas

2 handfuls fresh spinach

2 medium tomatoes

2 cans garbanzo beans

2-3 heaping teaspoons red curry paste

1/3 cup bragg's amino acid (or soy sauce)

1/4 teaspoon ground ginger

3/4 teaspoon ground cumin

salt and pepper to taste

sauté the onion until see through, then add the thinly sliced carrots and chopped cauliflower.  after they start to lose a tiny bit of their crunch, add the garbanzo beans, diced tomatoes, and frozen peas.  let the tomatoes cook down for a minute or so, then add everything from the curry paste to the bottom!  today, i let mine simmer for a few minutes to get a little more saucy (throwing in the spinach at the very end so it just barely wilts), and it was fantastic!  i didn't have any on hand, but it would have been great served over brown rice as well.

i have a little love affair with chili garlic sauce (an obsessive one).  usually, anything i make remotely indian, thai, chinese, etc. is sorta smothered with the stuff.  my roommates have told me i might lose my tastebuds someday, but it doesn't stop me.  here's the shocker: i tried one bite with chili garlic and put it back on its proper shelf in the fridge.  this curry was even better without it.  crazy, i know.  but it's true.

bon appetit!