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Curried Chickpeas and Vegetables

What you need: 

1 block of regular tofu (firm)
1 large potato - peeled & chopped into bitesize pieces
1 carrot - sliced into bitesize pieces
1/2 head of cauliflower - chopped into bitesize pieces
1 can of chickpeas (or a cup of cooked chickpeas)
1 cup of rice milk (other equivalents may be used - coconut milk would be good)
water for boiling the veggies
coriander
cumin
curry powder
tumeric
cooked rice

What you do: 

1. Boil the potato, cauliflower and carrot until just starting to soften but still firm.
2. While waiting, blend together the tofu, 1/2 of the rice milk and the coriander/cumin/curry powder/tumeric to taste.
3. Drain the water from the veggies.
4. Add the tofu blend and chickpeas to the veggies and stir over a moderate heat. Add more rice milk to keep moist.
5. Cook until chickpeas are to taste [10-30 min].
6. Serve on a bed of rice.

Preparation Time: 
15-30 min
Cooking Time: 
Servings: 
2
Recipe Category: 

SO HOW'D IT GO?

The recipe is good but anytime you are doing a curry dish always put some ginger in it this boost the spicyness of the curry with out it being to bitter.

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