Indian-inspired Potato Bean Saute


Let me kick off this post by saying that I am by no means an expert in Indian Cuisine.

Yes, I am aware that Garbanzo (Chickpea) Beans or lentils would have been more authentic. However, I was making this lunch completely on-the-fly.

STARVING, impatient, and without my glasses, what I thought was a can of Garbanzo beans turned out to be Great Northern beans.


I’m reminded of that insurance commercial where an elderly lady is bumbling around without her glasses, petting and speaking baby-goo-goo nonsense to what she believes to be her cat. Turns out, it was a raccoon or skunk or something like that. Hehe.

So…anyways. Yeah. I totally had a moment.

 I had a craving for something with curry and potatoes. I also wanted something filling and quick to make, and this came together in about a half hour. Not bad. Given that it has no meat or animal products in it, I was unsure if I’d be successful in getting Mr. Carnivore to eat it without complaint. It worked! He wandered in from the garage and asked what I was making because it smelled good. I have learned after ten (!) years of marriage to this man that if I make something without meat, I can’t mention that before mealtime.

After we had eaten, I compulsively just HAD to blurt out “You liked that? Well….IT IS VEEEEGAN!!!!”. I just had to prove a point, you know…

Check out how simple a healthy, hearty meal can be:

Grab yourself some good Quality Olive Oil. I used Texas Olive Ranch, of course by now you know I’m basically like their Fan Club President!


Without starting a small fire, get your oil nice ‘n hot. Toss in your chopped onions.


Add in your ‘taters and spices and stir until it smells nice ‘n toasty.


Add in the rest, including your “not-so-Garbanzo-beans”.



Toss in your green stuff. Throw a lid on it and let it simmer down.


Doesn’t it look unauthentically deeeelish?




15 oz. can Great Northern Beans (or Garbanzo), drained and rinsed

1 T. olive oil

2 tsp. minced garlic

1 small yellow onion, diced

1 T. curry powder

1/4 tsp. ground ginger

1/4 tsp. ground cumin

one pinch of crushed red pepper flakes

2 medium Russet Potatoes, peeled and diced

1 bay leaf

1/2 cup water or veggie stock

15 oz. can petite cut diced tomatoes

1 1/2 cups kale, chopped

Lemon Wedges

To Serve: Cooked Brown Rice, Cooked Basmati Rice, Pita Bread, or Crusty French Bread


1. In a large, deep sauté pan heat your oil over medium heat. Add in your onions and sweat them out. Add in minced garlic and stir 30 seconds.

2. Add the diced potatoes and spices. Cook for one minute, until spices are fragrant.

3. Add in remaining ingredients, except lemon wedges, stirring to combine. Bring to boil, then cover and lower heat to low.

4. Gently simmer for 30 minutes, stirring every so often, until potatoes are very tender.

5. Remove bay leaf and serve garnished with a lemon wedge over starch of choice.

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