Potato & Chickpea Coconut~Mint Curry
$8, serves 4
2c diced potatoes (I used frozen southern style hash browns...yup).
1 can garbanzo beans
2/3 can coconut milk (add the rest to rice while cooking)
2tbsp olive oil
1/2c chopped onion (yellow or white)
1tbsp chopped fresh mint leaves
5 bay leaves (for flavor, don't try to eat these...)
2tsp chile powder
1tsp salt (to taste)
1tsp hot sauce
cilantro as garnish
1. Heat o.o. in a medium skillet pan. Pretty much add everything at once... (is this why they call me a "dump & pray" cook?)2. Bring to a boil, stirring constantly... simmer on low for 30 mins
3. Serve hot over steamed rice, top with cilantro to garnish. Yum!