i have a problem.

i am incapable of making foods in small portions. let’s take today for example. i’m making some delicious garbanzo curry and all is well, until i realized i made enough for approximately 10 people. so now i will either be (a) eating curry for the next week and a half or (b) inviting all of my friends over for dinner.

ah, well, as that saying goes “mas vale que sobre a que falte” (better to have too much than not enough)

at least it was good! ; )

garbanzo and pea curry

1/2 large white onion
1 clove of garlic
1/2 red pepper
1 28-oz can diced tomatoes
1 19-oz can garbanzo beans, drained
1 14 oz can peas, drained
2-3 tablespoons curry paste
skim milk
salt and pepper to taste

sautée onion, garlic, and red pepper. add the can of diced tomatoes, allow it to simmer for 10-15 minutes or until about half of the liquid is gone. add the garbanzos, the peas, the basil and the curry. simmer for 3 minutes, stirring frequently. add milk (i didn’t put a measurement because i have no idea how much i added. maybe a cup? just enough to add liquid to the mixture, but not too much so that it’s soupy). season with salt and pepper. lower heat and cover (i left the wooden spoon between the pot and the cover so that some of the liquid would evaporate). let simmer for 20 minutes. serve hot over steamed white rice


2 Comments (+add yours?)

  1. summersher
    Mar 09, 2011 @ 14:56:01

    mmmm, it has been way too long since i’ve had curry. I wish i lived closer so I could help you with you’re excessive amounts! 🙂


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