Garbanzo Curry
["2 Tbsp. olive oil or salad oil", "1 large yellow onion, finely chopped", "5 or 6 stalks celery, finely chopped", "1 large bell pepper, seeded and coarsely chopped", "4 cloves garlic, minced or pressed", "1 1/4 to 1 1/2 lbs. medium-sized red thin skinned potatoes, scrubbed", "4 vegetable bouillon cubes", "3 1/2 cups water", "1 can (about 6 oz) tomato paste", "1 Tbsp. curry powder", "1/4 tsp. ground red pepper (cayenne)", "3 cups hot cooked rice", "thinly sliced green onions"]
["Heat oil in a 5 to 6 quart pan over medium heat. Add yellow onion, celery, bell pepper, and garlic. Cook, stirring occasionally, until vegetables are soft but not browned (about 7 minutes). Meanwhile, cut unpeeled potatoes into one inch chunks. To pan, add potatoes, bouillon cubes, water, garbanzos, tomato paste, curry powder, and red pepper; mix well. Bring to a boil over high heat, then reduce heat to medium; cover and cook until potatoes are tender when pierced (30 to 40 minutes). Spoon rice in a ring on a warm rimmed platter; mound garbanzo mixture in center. Sprinkle with green onions."]
["olive oil", "yellow onion", "stalks celery", "bell pepper", "garlic", "potatoes", "vegetable bouillon cubes", "water", "tomato paste", "curry powder", "ground red pepper", "rice", "green onions"]