Wednesday, April 3, 2013

Vegan Black Garbanzo Bean Curry - Slow Cooker Recipe

1 1/2 cups dried black garbanzo beans (or use regular garbanzo beans, but they will require a few hours longer to cook)
1 small onion, coarsely chopped
1/2 cup chopped fresh tomato (I used cherry tomatoes)
2 tsp. minced ginger root
2 tsp. minced garlic
1/2 - 1 tsp. cayenne pepper (I used 1/2 tsp. and it was very hot so I'm not sure I'd recommend using the full amount unless  you really like it spicy!)
1 1/2 tsp. cumin seeds
1/2 tsp. turmeric
1/2 tsp. chile powder
2 tsp. salt (or less)
1 can petite dice tomatoes (optional)
1/2 cup thinly sliced green onions (optional)
3-4 T chopped fresh cilantro
1 T fresh squeezed lemon juice

Pick over the garbanzo beans, removing any broken ones or debris found in the beans, and wash beans if needed.

Using a food processor or the bowl attachment of an immersion blender, puree together the onion, fresh tomatoes, minced ginger, minced garlic, cayenne, cumin seeds, turmeric, chile powder, and salt.  Put the paste mixture in the slow cooker with the beans and 4 cups of water and cook on high for about 9 hours, or until beans are soft.  (They will still be slightly chewy when they're done.  I would start to check after about 6 hours and see if you want to add more water.)

When beans are done, taste for seasoning.  You can eat the curry at this point, but it was too spicy for me so I added the can of tomatoes and sliced green onions and cooked for about 1 hour more on high.  When it's done to your liking, stir in the chopped cilantro and lemon juice.  Serve hot, over brown rice if desired.

(Makes 4-6 servings, depending on what else you eat it with.  Recipe adapted from The Indian Slow Cooker.) Used a 3.5 quart slow cooker for this recipe, and it could have been slightly smaller.

Source: via Carrie on Pinterest

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