60 Min
GF
NF
Garbanzo Mushroom Meat Curry
The curry takes the flavors of meat be it lamb, beef, chicken or turkey and multiplies it with the rest of the ingredients. Use it to spoon over toast, tortillas, rotis or over rice.
The curry takes the flavors of meat be it lamb, beef, chicken or turkey and multiplies it with the rest of the ingredients. Use it to spoon over toast, tortillas, rotis or over rice.
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Cook Time
60 Minutes
Serves
4
Directions
Step 1
In a medium sized stockpot, heat the olive oil and when just shy of smoking, add the crushed cardamom seeds and minced onions. Cook at medium to low heat until the onions are golden brown, 8 to 10 minutes.
Step 2
Add the minced garlic and sliced mushrooms. Within 3 to 4 minutes, add the ground meat and the curry powder. Cook this mixture until almost dry — the water from the meat and the mushrooms should have evaporated.
Step 3
Add the tomatoes and garbanzo beans, lower the heat, cover the stockpot, and simmer the mixture for 20 to 30 minutes. Turn the heat off and let the curry rest.
Step 4
Serve topped with fresh herbs.
Notes & Variations
- For a vegetarian version, omit the meat and add a cup of minced tofu.
- To judge a good curry powder, smell it! It should be fragrant and aromatic.
- Make this curry a day or two before. The flavors meld and it tastes better!
Ingredients
1/4 cup olive oil or ghee
1 teaspoon crushed cardamom seeds
1 cup minced onions
1 tablespoon minced garlic
2 cups sliced mushrooms
8 ounces ground meat
1 1/2 tablespoons curry powder
1 cup crushed canned tomatoes (or 2 cups diced fresh tomatoes)
1 can garbanzo beans, rinsed and drained
1 cup fresh herbs for topping such as cilantro, basil, mint, sage, or parsley
Step 1
In a medium sized stockpot, heat the olive oil and when just shy of smoking, add the crushed cardamom seeds and minced onions. Cook at medium to low heat until the onions are golden brown, 8 to 10 minutes.
Step 2
Add the minced garlic and sliced mushrooms. Within 3 to 4 minutes, add the ground meat and the curry powder. Cook this mixture until almost dry — the water from the meat and the mushrooms should have evaporated.
Step 3
Add the tomatoes and garbanzo beans, lower the heat, cover the stockpot, and simmer the mixture for 20 to 30 minutes. Turn the heat off and let the curry rest.
Step 4
Serve topped with fresh herbs.
1/4 cup olive oil or ghee
1 teaspoon crushed cardamom seeds
1 cup minced onions
1 tablespoon minced garlic
2 cups sliced mushrooms
8 ounces ground meat
1 1/2 tablespoons curry powder
1 cup crushed canned tomatoes (or 2 cups diced fresh tomatoes)
1 can garbanzo beans, rinsed and drained
1 cup fresh herbs for topping such as cilantro, basil, mint, sage, or parsley
Notes & Variations
- For a vegetarian version, omit the meat and add a cup of minced tofu.
- To judge a good curry powder, smell it! It should be fragrant and aromatic.
- Make this curry a day or two before. The flavors meld and it tastes better!
Tags:
60 Min
GF
NF
Stock Your Pantry
Aromatic Masala Dabba
$250
Ghee
$10
Ghee Pot
$40
Tags:
60 Min
GF
NF
Stock Your Pantry
Aromatic Masala Dabba
$250
Ghee
$10
Ghee Pot
$40
Aromatic Masala Dabba
$250
Ghee
$10
Ghee Pot
$40
Great garbanzo grub.
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