Curried Chickpeas and Vegetables
Ingredients
- 1 carrot sliced
- 1/2 head of cauliflower chopped
- water for boiling veggies
- coriander
- cumin
- tumeric
- curry powder
- cooked rice
- 1 block firm tofu
- 1 large potato - peeled and chopped
- 1 12oz can chickpeas
- 1 cup rice milk (or coconut milk)
Directions
Boil the potato, cauliflower and carrot until just starting to soften but still firm. While waiting, blend together the tofu, 1/2 of the rice milk and the coriander/cumin/curry powder/tumeric to taste. Drain the water from the veggies.Add the tofu blend and chickpeas to the veggies and stir over a moderate heat. Add more rice milk to keep moist. Cook until chickpeas are to taste [10-30 min].
Serve on a bed of rice.
Serves: 2
Preparation time: 15-30 min+cooking time
Tags
Updated Sep. 2005
