Curried Chickpeas & Vegetables, as seen in "Using Plant Proteins" (Webisode 7)

Adapted from Joy of Cooking, 75th Anniversary  

Recipe makes 4 servings

Ingredients

1/8 cup vegetable oil 

2 tsp cumin seeds

1 Tbsp minced peeled fresh ginger

1 Tbsp minced garlic

2 tsp curry powder

1 3/4 cups cooked chickpeas (about 2/3 cup dried) or canned chickpeas, rinsed and drained

2 cups cubed peeled sweet potatoes or yams

2 cups cauliflower florets

2 cups green beans, cut into 1-inch pieces

1 cup chicken or vegetable stock or broth*

1/4-1/2 tsp salt

Black pepper to taste

1 cup plain yogurt

2 Tbsp all-purpose flour

1 Tbsp finely chopped seeded jalapeno pepper

1/4 cup chopped roasted unsalted cashews or peanuts (optional)

2 Tbsp shredded unsweetened dried coconut, toasted (optional)

2 Tbsp chopped cilantro (optional)

Directions

1. Heat vegetable oil and cumin seeds in a large skillet over low heat until sizzling. 

2. Add ginger and garlic, stir for 1 minute, do not brown.

3. Stir in curry powder and cook for 1 minute.

4. Stir in chickpeas, sweet potatoes, cauliflower florets, green beans, chicken or vegetable stock, salt and pepper.  Cover and cook over medium heat until the vegetables are tender, about 10 minutes. 

5. Stir yogurt and flour together in a small bowl.  Add to the vegetables.  For extra spice, stir in 1 Tbsp finely chopped seeded jalapeno pepper. 

6. Cook, stirring, over low heat until thickened and heated through, do not boil.  Serve vegetables garnished with nuts, coconut and/or cilantro over a small portion of cooked brown rice. 

*For a great low sodium chicken or vegetable broth, I use Epicure Selctions, go to: chicken bouillon.