4 Cans Curry—Garbanzo beans, Yam and Coconut Curry

I would like to say I only use fresh Ingredients but that is not true- in fact far from it. Sometimes I just don’t have fresh ingredients left in the fridge so I rely on some canned staples lying around the pantry. I almost always have a few cans of garbanzo beans, diced tomatoes, coconut milk, and yams. These 4 ingredients plus curry powder make a quick and easy curry.

4 Can Curry—serves 3-4

2 tbsp of Canola oil
1 can of yam
1 can of garbanzo beans
1 can of coconut milk
1 can of diced tomatoes drained
1 cup of frozen peas and carrots
1 cup of chopped yellow onion
2 cloves of garlic chopped
1 tbsp of fresh ginger minced
1 tsp of crashed red pepper
1 tbsp of curry powder
1 tsp of garam masala
4 cups of cooked rice
Salt and pepper to taste

1. In a heavy saucepan heat the oil and add onion, garlic, ginger, crushed red pepper and cook, stirring occasionally, until onion is translucent.
2. Add curry powder (until fragrant) about 30 seconds. Add salt and pepper.
3. Add the yam, garbanzo beans , coconut milk and 1 cup of water. Bring to a boil, reduce heat, cook for 5 minutes.
4. Add the peas and carrots, tomatoes and garam masala. Cook until heated through.
5. Serve over rice.

By the way this recipe is inspired by the Chickpea & Sweet Potato Curry recipe in Williams-Sonoma Vegetarian: Food Made Fast; Williams, Jacobi and Bettencourt.