Ali's Pakistani Vegetable Curry - Vegan

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* Exported from MasterCook *

 

Ali's Pakistani Vegetable Curry - Vegan

 

Recipe By :Ali Dianne van Dulken

Serving Size : 4 Preparation Time :0:30

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

dollop of oil

2 cloves garlic

1 large onion/2 smaller ones

3 large tomatoes

1 cup precooked chickpeas/lentils

1 large carrot

1 medium potato

any other vegetables you might feel like

1/4 teaspoon salt

1/4 teaspoon ground cloves

1/4 teaspoon ground tumeric

1/2 teaspoon cinnamon

1/2 teaspoon ground chilli

1/2 teaspoon red pepper flakes

2 teaspoons cumin

 

Chop up your vegetables into bite sized pieces, and crush your garlic, or chop

finely.

 

Heat oil in heavy based pan (with fitting lid!) and cook onions and garlic until

onion is clear.

 

Add all the spices, stir, gasp, choak, put exhaust fan on.

 

Add tomatoes & stir. They should liquify a lot, and stop you gasping.

 

Add other vegetables, and chick peas, and stir.

 

Cover with a tight lid, and leave to cook for 15 mins or until vegetables are

cooked. Stir occassionally, and you may need to add a little water, depending on

how juicy your tomatoes are.

Eat!

 

A little soy yoghurt is a nice addition to this too, makes it nice and smooth,

but still with a bite.

 

This is a recipe I got from my good friend Ali. It is (apparently) a traditional

Pakistani curry. You can substitute any vegetables above, except the tomatoes

and the onions, as long as you keep to about the same amount.

 

Source:

" VegWeb RecipesVegWeb.com "

 

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Per Serving (excluding unknown items): 58 Calories; 1g Fat (8.7% calories

from fat); 2g Protein; 13g Carbohydrate; 2g Dietary Fiber; 0mg

Cholesterol; 152mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1

1/2 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

 

 

 

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