A loaded round; An empty gun (dogscanlookup) wrote in vegancooking,
A loaded round; An empty gun
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Best Indian curry EV-VAR

Made this curry last night an OMG is it good! A word of advice: plan to finish the dish about an hour before dinner. During that "resting" hour, the flavors had a chance to blend and meld, making it so much better! Wish I could take a pic! Enjoy!


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Ingredients
2TB oil
1 sm yellow onion- minced
1 sm carrot, slice thinly
1 sm green or red bell pepper, chopped
2 garlic cloves, minced (I used 1/2 clove elephant garlic)
2TB Indian curry powder or paste (I like a strong curry, so I used 3)
14.5oz can diced tomatoes, undrained
1/2 frozen green peas, thawed
15oz can chickpeas, drained and rinsed
14oz can unsweetened coconut milk (I used low fat)
4oz silken tofu
12oz vermicelli (I used wild rice instead and it was YUMMY!)
1/2c unsalted, dry-roast peanuts- chopped
2 spring onions, minced
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1)Heat oil to med-hi and add onion, bell pepper and carrot. Cover and cook until softened.
2)Add garlic and curry and stir to blend. Stir in canned tomatoes and simmer until reduced by 1/2. Add peas and chickpeas, then reduce
the heat to low.
3)Blend together the coconut milk and tofu in a blender or food processor until smooth. Add salt and pepper to taste. Stir into the
vegetable mixture and simmer gently.
4)Cook vermacelli according to package. Drain and place in a large shalow serving bowl. Add the curry on top and toss well to combine.
5)Garnish with peanuts and spring onion!


Serves:4
Tags: beans-chickpeas/garbanzo-beans, ethnic food-indian-curries
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