A friend of mine served this at a recent lunch, accompanied by a homemade cucumber-rice situation, and it was absolutely delicious. The rice didn't finish cooking at the same time but it turned out to be unnecessary as the chick peas provided a good starchy texture. Most of the Indian-inspired foods I eat tend to have paneer in them, so it's nice to have a fully vegan main dish on occasion. My friend, like me, is an estimation cook, so fiddle around with these measurements as you see fit. I was grateful for the raita, which means it's going to be too hot for certain people reading this, but spice amounts are to taste.
- garbanzo beans - maybe 20 oz?
- carrots - a cup?
- a can of diced tomatoes
- one small butternut squash (cut in about 1 inch pieces)
- green beans - 1/2 cup?
- fresh ginger - peeled and sliced
- one potato
- 1.5 cups coconut milk
- cinnamon, curry powder, cumin, tiny bit of cayenne [where kick came from -FL], garlic, tiny bit of vegetarian 'chicken' broth powder