Jan. 5th, 2013

piranha: red origami crane (Default)
curried garbanzo beans with corn and basil
adapted from "the easy pressure cooker cookbook" by diane phillips for my instant pot

2 T canola oil
2 tsp madras curry powder
1 medium onion
2 medium carrots
1 small can (384 ml) vegetable broth
1 cup garbanzo beans, dried
1 can corn, kernels
2 tsp basil, dried
salt to taste

wash beans.
quick pre-soak: in small pot cover beans with sufficient water, bring to a boil, cover pot, turn off heat, and let soak for 30 min.
chop onions and carrots
sauté curry powder in oil to release flavour.
add onions and carrots and sauté to soften (~2 min).
add broth and drained beans.
cook @ 11.6 pressure for 35 min.
quick release.
add corn and basil; mix.
cover and let stand for a few minutes to heat the corn.

this turned out very good -- i halved the original recipe, but added a bit more liquid (enough to cover the beans), and adjusted the spicing upward as well. very tasty, but not overpowered by curry. i've never cooked garbanzo beans myself before, though i've had them canned -- they're much better cooked from dried.

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piranha: red origami crane (Default)
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