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Curry Veggies & Tofu
All measurements are APPROXIMATE (depends on preferred taste,
availability of ingredients etc.).
* 3 med. onions.
* 2 tablespoons of garlic
* 2 tablespoons curry powder.
* 4 med. diced potatoes.
* 2 cans of lower fat coconut milk.
* 2-3 cups of chickpeas.
* 2-3 cups of diced tofu.
* 2 cups of diced carrot/green beans/peas/corn.
Saute the chopped onions (and garlic). I use pretty big pieces. I let
them saute in their own juice; you can use oil if you like.
Add curry powder and saute a bit longer. Add coconut milk, potato, chick
peas, tofu and veggies. Heat until potatoes are soft (about 1 hours).
This is a 'feel' recipe;. Depending on whether some ingredients are
already cooked (ex: carrots), you may want to add them later on.
Beautiful with steamed brown rice and soy sauce.
Vegetable Curry
* 2 tsp. margarine
* 2 tsp. vegetable oil
* 1/2 cup diced, peeled apple
* 1 clove garlic, minced
* 2 tsp. curry powder
* 1/4 tsp. fennugreek (if avail.)
* 1 tbsp. flour
* 1 cup vegetable stock
* 1/2 cup apple juice
* 2 cups carrots, thickly sliced
* 2 cups cubed, peeled butter squash
* 1 large cooking onion, cut length-wise into 1-inch wedges
* 1 sweet red pepper, cut into 1/2" wide strips
* 1 cup drained kidney beans
* salt and pepper to taste
1. In saucepan, melt butter with oil over medium heat; cook apple,
garlic, curry powder and fennugreek, stirring, for 30 seconds. Stir in
flour; cook for 30 seconds. Blend in stock and apple juice; cook,
stirring, until thickened.
2. Add carrots; cover and cook for 5 minutes. Add squash and cook,
covered, for 4-5 minutes or more until carrots are tender-crisp and
squash is just cooked through.
3. Add onion and red pepper; cover and cook 2-3 minutes or until onion
is tender-crisp. Add kidney beans; cook, stirring gently, just until
beans are heated through. Season to taste with salt and pepper.
Yield: 4 servings;
CURRIED CHICK PEAS AND TOMATOES
*1 large onion, chopped
*1 can stewed tomatoes, drained
*1 can chick peas, drained and rinsed
*curry powder to taste, 1-2 tablespoons
Saute onion in oil. Add chick peas, tomatoes, and curry powder. Cook on
medium high until heated through (about 25 minutes,
from start to finish).
Serve with rice or pita.
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