CURRIED GARBANZO BEAN & CARROT STIR-FRY
03/05/15 — Farm
By Jessye Hipp
Curried Garbanzo Bean & Carrot Stir-fry
Time: 30 mins Serves: 4
-6 small carrots, or 3 large, julienned
-1 can of garbanzo beans, drained and rinsed
-1 tbls olive oil
-1 tbsl curry powder
-salt & pepper
-1 cup of brown rice, cooked per label instructions
-5 radishes, julienned
-1 lime
-1/2 cup of fresh cilantro
-2 scallions, thinly sliced
-1 avocado, sliced
-2 tbls toasted sesame seeds
Sauce:
-1/3 cup of low sodium soy sauce
-2 tbls sriracha
-2 tbls rice wine vinegar
-1 tbls sesame oil
-1 tsp ground ginger
-3 garlic cloves, minced
-1 tbls smooth peanut butter
-1/2 lime, juiced
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Combine the “Sauce” ingredients together, mix well, and set aside.
Put the garbanzo beans in a small sauté pan with the one-tablespoon of olive oil over medium heat. Allow the beans to start to get some color on them.
Add the curry powder, salt & pepper, and continue to cook for another 5 minutes.
Add the carrots, and cook for another 5 minutes.
Once the carrots have slightly softened, but are still crisp, remove from heat.
Add the garbanzo bean and carrot mixture to the prepared sauce. (Here I also added some roasted brussels sprouts that I had left over from another meal. Feel free to add other veggies to boost up your stir-fry.)
Assemble your plate by making a bed of rice, topping it with the curried bean and carrot mixture, and then garnishing with radishes, scallions, cilantro, avocado, sriracha, and sesame seeds.
Enjoy!