12 Steps to Whole Foods

Making Plant-Based Main Dishes
* Potato-Garbanzo Curry
¾ C dried garbanzo beans (chickpeas)
½ C brown rice, uncooked
2 C water
1 yellow onion, chopped
1 Tbsp. extra virgin olive oil
½ tsp. cinnamon
tsp. cloves
¼ tsp. allspice
2 C chopped new (red) potatoes
1 C vegetable broth
¼ C water
¾ tsp. sea salt
¼ C organic peanut butter (no rapeseed oil or corn syrup/sugar added)
1 Tbsp. red curry paste (for medium-hot; use less if you prefer less spiciness)
C molasses
Rinse and drain the garbanzo beans and brown rice together, and then soak them in water overnight and then
drain well. Bring 4 C water to a boil, add the garbanzos and rice, then reduce the heat and simmer for 50 to 60
min. until the water is absorbed.
Sauté the onions in the oil until tender, add the spices and potatoes, and sauté together briefly. Add the
vegetable broth, ½ C water, and salt. Simmer until potatoes are tender (about 30 min.).
Add the garbanzos and rice, peanut butter, curry paste, and molasses and heat through. Serve hot. Serves 4-5.
© Copyright Robyn Openshaw 12 Steps to Whole Foods 195