This is a rich dish packed full of flavor - even carnivores will not miss the meat. Serve over pearl couscous or rice. Add a splash of cream or coconut milk before serving if desired.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large pot over medium-high heat. Add cumin seeds and cloves; saute until cumin seeds swell, about 30 seconds. Discard cloves. Add onion to the pot and saute until lightly golden, about 5 minutes.

    Advertisement
  • Combine tomato paste, curry powder, flour, turmeric, garlic powder, ginger, basil, allspice, and salt together in a bowl. Stir in 1 cup warm water.

  • Pour tomato mixture over onion in the pot; stir until combined and thick. Stir in additional water until curry reaches a saucy consistency. Stir in garbanzo beans and bell pepper. Reduce heat and simmer curry, 5 minutes. Add green beans and peas; season with rice wine vinegar, salt, and black pepper. Simmer curry, stirring occasionally, until vegetables are tender, 20 to 25 minutes. Add additional water if curry appears too thick.

Cook's Notes:

Substitute 2 teaspoons fresh grated ginger for the ground ginger if preferred. Use fresh minced garlic instead of garlic powder if desired.

Tips

Substitute potato or rice flour for the all-purpose flour if preferred.

Tips

Use frozen green beans instead of fresh if desired.

Nutrition Facts

253.4 calories; 8.8 g protein; 38.4 g carbohydrates; 0 mg cholesterol; 511.1 mg sodium. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/17/2015
Delicious! We added a little turmeric and crushed red pepper to the wet masala. We served it over rice with chopped cilantro. I m excited to try it with a touch of coconut cream the next time we make it! Read More
(2)

Most helpful critical review

Rating: 3 stars
01/06/2016
I will likely make this again but with changes...1/2 coconut milk/1/2 water chili powder and less allspice if any at all. Read More
6 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/17/2015
Delicious! We added a little turmeric and crushed red pepper to the wet masala. We served it over rice with chopped cilantro. I m excited to try it with a touch of coconut cream the next time we make it! Read More
(2)
Rating: 5 stars
12/17/2015
Delicious! We added a little turmeric and crushed red pepper to the wet masala. We served it over rice with chopped cilantro. I m excited to try it with a touch of coconut cream the next time we make it! Read More
(2)
Rating: 3 stars
01/05/2016
I will likely make this again but with changes...1/2 coconut milk/1/2 water chili powder and less allspice if any at all. Read More
Advertisement
Rating: 4 stars
02/17/2017
It was delish! I made substitutions just because I didn't have all the ingredients. I used 1/2 coconut milk 1/2 silk milk and added no peppers green beans or vinegar. My family loved it. Spice combinations are perfect! Read More