Curry-tomato chickpeas

[Guest guest]

Hi,

 

I love this recipe which I adapted from a box of curry mix, to a vegatarian

recipe.

 

1 lb cooked chickpeas or 1 can chickpeas, drained, half of which mashed with a

fork

2 medium onions

1 clove garlic

4 medium tomatoes chopped or 1 can plum tomatoes, chopped up

2 tsp. good curry mix

tsp cumin seeds

1 inch piece chopped ginger

1 cup yogurt

juice of 1/2 lemon

1 vegetable broth cube

olive oil

1 cup water

chopped cilantro for garnish

----------

Slice onions in rings and fry with garlic in olive oil with the curry mix,

ginger and cumin till translucent, add the tomatoes, broth cube, water and

chickpeas and stir and cook on low heat at a low boil, uncovered, until the

tomato juice has thickened and cooked down thick, remove from heat, stir in

lemon juice and then the yogurt until thoroughly mixed, sprinkle with cilantro,

if desired and serve on a bed of whole grain rice. Very tasty! I think that

vegans could substitute the yogurt with silken tofu to make the sauce creamier

and more proteic.This type of sauce with spices, tomato , yogurt/silken tofu and

lemon is a typical Indian style of cooking and one can cook many types of

vegetables or mixes of vegatables and legumes with this sauce, which is very

satisfying, try using your fantasy for different combinations.I suppose one

could even do it with Seitan and chickpeas, too to make a heartier stew. From

Mary in Rome

[Guest guest]

Thanks for this - and for your suggestions re vegan adaptations, etc. Very

helpful. I have placed it in our Files section

 

Best,

Pat

 

, " Mary Therese " <mtburns1 wrote:

>

> Hi,

>

> I love this recipe which I adapted from a box of curry mix, to a vegatarian

recipe.

>

> 1 lb cooked chickpeas or 1 can chickpeas, drained, half of which mashed with a

fork

> 2 medium onions

> 1 clove garlic

> 4 medium tomatoes chopped or 1 can plum tomatoes, chopped up

> 2 tsp. good curry mix

> tsp cumin seeds

> 1 inch piece chopped ginger

> 1 cup yogurt

> juice of 1/2 lemon

> 1 vegetable broth cube

> olive oil

> 1 cup water

> chopped cilantro for garnish

> ----------

> Slice onions in rings and fry with garlic in olive oil with the curry mix,

ginger and cumin till translucent, add the tomatoes, broth cube, water and

chickpeas and stir and cook on low heat at a low boil, uncovered, until the

tomato juice has thickened and cooked down thick, remove from heat, stir in

lemon juice and then the yogurt until thoroughly mixed, sprinkle with cilantro,

if desired and serve on a bed of whole grain rice. Very tasty! I think that

vegans could substitute the yogurt with silken tofu to make the sauce creamier

and more proteic.This type of sauce with spices, tomato , yogurt/silken tofu and

lemon is a typical Indian style of cooking and one can cook many types of

vegetables or mixes of vegatables and legumes with this sauce, which is very

satisfying, try using your fantasy for different combinations.I suppose one

could even do it with Seitan and chickpeas, too to make a heartier stew. From

Mary in Rome

>