Garbanzo Curry
1 garlic clove, minced
2 t curry powder
1 t coriander
1 t olive oil
1 can lite coconut milk
1 potato, peeled and cubed
1 (14-oz) can garbanzo beans, drained
1 tomatoes, wedged
5 basil leaves
1 T soy sauce
1/2 t sugar
dash salt
Sauté garlic, curry powder, and coriander in olive oil, until aroma released, about 2-3 minutes. Add coconut milk, stirring well. Stir in the remaining ingredients in order. Bring to a boil and simmer until the potatoes are cooked. Eat straight up or over rice. Serves 2-3.
