You are here

Member since April 2003

Veggie Pulp and Chickpea Curry

What you need: 

pulp leftover from juicing the following veggies: 2 tomatoes, 2 carrots, 1 stalk celery and 1/4 onion (optionally, drink juice before juicing onion)
3 tablespoons good quality curry paste (45 mL)
1 1/2 cups tinned chickpeas (355 mL)
water or vegetable juice (as needed)
hot rice (to serve with curry)

What you do: 

After enjoying your vegetable juice made by juicing the tomatoes, carrots, celery and onion, retrieve the valuable pulp and set it aside. Heat the curry paste in a medium-low pan for one minute. Mix the vegetable pulp in with the curry paste and simmer for ten minutes, adding water or vegetable juice as needed. (I suggest you drink the fresh juice and add water to the recipe.) Add in the chickpeas and simmer another 10 minutes. Serve over hot rice.
Please note: The cooking times are only a guideline. You can cook it for less time or more time depending on your preference. Also, your model of juicer may not produce as much pulp, or may produce more pulp, so you may need to juice more or less vegetables. You can save pulp in the freezer until you have enough.

Preparation Time: 
Cooking Time: 


I always freeze my pulp and I usually use it for lasagna.  I'm really excited to try this!

Log in or register to post comments