Chickpea and Vegetable Curry |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A healthy tasty vegetarian curry. Low in fat, gluten-free and dairy free. Perfect for lunch or dinner. Recipe from Teresa Cutter. Ingredients:
2 onions, sliced |
4 cloves garlic, crushed |
2 teaspoons curry powder |
4 cups gluten-free vegetable stock |
1 (15 ounce) can chickpeas, drained and rinsed (or cook your own from dry) |
1/2 cauliflower, cut into florets |
2 broccoli, cut into florets |
3 cups spinach leaves, washed and chopped roughly |
2 tomatoes, chopped |
10 1/2 ounces firm tofu, cubed |
1 -2 teaspoon red miso, dissolved in a little |
boiling water or stock |
Directions:
1. Heat a non-stick pan and fry onions in a little bit of stock or water until soft.
2. Add garlic and curry powder.
3. Cook for 1 minute then add the remaining stock, chickpeas, cauliflower and broccoli.
4. Cover and simmer for 10-15 minutes, until tender.
5. Add spinach leaves, tomatoes, tofu and miso.
6. Heat through until spinach is wilted and tofu is warmed through.
7. Serve!
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