Garbanzo Bean Curry
July, 2006

Serves 12 / The addition of fresh vegetables does improve this crowd-pleasing recipe, but it also can be made using just the ghee, spices, canned garbanzo beans, coconut milk, raisins, salt, and frozen spinach. Serve over hot brown rice.

1 tablespoon ghee or olive oil
1 tablespoon cumin seed
1 tablespoon black mustard seed
1/2 teaspoon fennel seed
1 large onion, chopped
1 jalapeño pepper, finely chopped
1 1/4 teaspoons ground coriander
1 1/4 teaspoons ground cinnamon
1 teaspoon ground turmeric
2 tablespoons finely grated fresh ginger
1 small red bell pepper, chopped
2 25-ounce cans garbanzo beans
1 14-ounce can coconut milk
1/4 cup raisins
1/2 teaspoon salt, or to taste
11/2 cups chopped fresh butternut squash
1 bunch fresh spinach, roughly chopped
1 small bunch cilantro, finely chopped


1. In a large pot, heat ghee or oil over medium-high heat. Toast cumin, mustard, and fennel seeds, stirring constantly until they begin to pop. (Pay close attention; they burn easily.)
2. Add onion and jalapeño, stirring until soft. Add remaining spices (except salt), grated ginger, and red pepper. Stir well, scraping the bottom of the pan to fully blend mixture, and cook for another couple of minutes.
3. Stir in garbanzo beans (including liquid), coconut milk, raisins, salt, and squash. Bring pot to
a boil, lower to a simmer, cover, and cook for 30 minutes.
4. Once squash is cooked, use a potato masher to mash some of the vegetables to thicken. Taste and adjust seasoning as desired. Stir in spinach and cilantro. Remove from heat.

–Aria Seidl

PER SERVING: 224 cal, 42% fat cal, 11g fat, 7g sat fat, 3mg chol, 7g protein, 28g carb, 7g fiber, 382mg sodium