Capellini, Chickpeas, and Vegetables with Creamy Curry Sauce (Vegan)

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Capellini, Chickpeas, and Vegetables with Creamy Curry Sauce (Vegan)

Recipe By :Adapted from Vegan Planet, by Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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2 Tbsp. olive oil

1 medium to large yellow onion -- minced

1 carrot -- thinly sliced

1 red bell pepper -- seeded and chopped

3 garlic cloves -- minced (3 to 4)

3 tsp. curry powder (you can use up to 2 Tbsp.)

1 28 oz can diced tomatoes with juice (28 oz)

1 cup frozen green peas -- thawed

1 cup cooked or one 15 oz. can chickpeas -- drained and rinsed

(I use about a cup, it depends on how

dominant you want the chickpeas to be in

the sauce, 1 to 1 1/2 cups)

1 14 oz can unsweetened coconut milk

12 oz. soft silken tofu -- drained

Sea salt and freshly ground black pepper

16 oz. capellini (I like to use whole wheat

capellini)

1 cup chopped unsalted dry-roasted peanuts or

cashews or pistachios -- depending on allergies

2 scallions -- minced

In a large sauté pan heat olive oil over medium heat. Add onion, carrot

and bell pepper. Cover and cook until softened, about five minutes. Add

the garlic and curry. Stir to blend, then add tomatoes and juice and

simmer 5-7 minutes. Add peas and chickpeas. Reduce to low heat.

In a food processor combine coconut milk, tofu, salt and pepper to taste.

Process until smooth. Stir into vegetable mixture and simmer gently.

Top cooked capellini with the sauce and sprinkle with chopped peanuts and

scallions. Serve hot.

Source:

" A Cook's Wares® "

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Per Serving (excluding unknown items): 156 Calories; 9g Fat (52.2%

calories from fat); 7g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg

Cholesterol; 53mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1

Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

 

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

 

 

 

 

 

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