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Vegetables

INDIAN CHICKPEA CURRY
Serves 4
A quick and easy Indian style curry, serve with nan, pita or rice.

 

Ingredients:

1 Tbs vegetable oil
1 onion, chopped
1 cup corn, frozen
1 cup yams, cubed
1 cup cauliflower, small florets
1 tablespoon curry paste
salt to taste
ground black pepper to taste
1/2 teaspoon garlic powder
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (12 ounce) package firm tofu, cubed
1 bunch fresh spinach, stems removed
1 teaspoon dried basil or to taste

Preparation:
In a large wok or skillet heat oil over medium heat; saute onions until translucent. Add 1/2 cup water and stir in corn, cauliflower, yams and curry paste. Cook, stirring regularly, for 5 minutes. As you stir, add salt, pepper and garlic.
Stir in garbanzo beans and gently fold in tofu. Add spinach and cover. When spinach is tender, remove from heat and stir in basil. Serve with your favorite rice.

* This vegetarian curry dish is mild, for a stronger, hotter curry add 1 more Tbs to the recipe.

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