Curried Beans and Potato with Chickpeas - alive magazine
Feeling like your favourite Indian takeout tonight? This plant-based curried bean and potato dish is an easy, delicious take on a classic Indian specialty.
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Pot
- Stove
- Measuring spoon
- Measuring cup
- Colander
- Can opener
- Wooden spoon
- Mixing bowl
Ingredients
- 1 Tbsp (15 mL) extra-virgin olive oil
- 2 large yellow onions, thinly sliced in half moons
- 2 tsp (10 mL) ground turmeric
- 2 tsp (10 mL) ground cumin
- 1/4 tsp (1 mL) cayenne
- 1/4 tsp (1 mL) salt
- 4 cups (1 L) diced peeled russet potatoes
- 4 cups (1 L) green beans cut into 1 1/2 in (3.75 cm) pieces
- 2 cups (500 mL) canned chickpeas, rinsed and drained
- 3 cups (750 mL) low-sodium vegetable stock
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