Roasted Red Pepper & Garbanzo Curry

qr
Roasted Red Pepper & Garbanzo Curry
Zen of Slow Cooking

Servings:
4-6
Prep time:
00:10
1 Rating
5

Quick, low fat red pepper & garbanzos in a mild tomato curry spiced sauce.

Ingredients

  • 2 tbsp olive oil
  • 1-1/2 cups (1 medium) onion
  • 2 tsp garlic (4 cloves) minced
  • 2 x 15.5 oz can garbanzo beans, drained
  • 1/2 jar (8 oz) roasted red bell peppers, chopped
  • Indian Dal blend
  • 2 tsp paprika
  • 1/2 tsp salt
  • 8oz can tomato sauce
  • 1 cup water
  • For serving: Basmati rice

Instructions

  1. Slow Cook: 1) Heat the oil in a skillet; add and sauté the onion and garlic for 2 minutes; transfer to cooker. 2) Stir in garbanzo beans, roasted red pepper, Indian Dal blend, paprika, salt, tomato sauce & water. 3) Cover and cook on LOW: 7-6 hours or HIGH: 3 hrs.
  2. Pressure Cook: 1) Heat the oil on sauté function; add and sauté the onion and garlic for 2 minutes. 2) Stir in garbanzo beans, roasted red pepper, Indian Dal blend, paprika, salt, tomato sauce & water. 3) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 6 minutes. 4) Vent using Quick Pressure Release.

Tips

Serve over fluffy, steamed basmati rice with an optional spoonful of yogurt.