Curried Chick Peas and Mixed Vegetables |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Chick peas, cultivated mainly in the northern regions of India, are often combined with a mixture of vegetables, creating interestind dishes. Simple and basic this dish has many variations. Spoon it over any hot, cooked grain such as rice, millet, or bulgur. Ingredients:
2 teaspoons vegetable oil |
1 cup chopped onion |
3 garlic cloves, finely chopped |
2 1/2 teaspoons curry powder |
1 teaspoon ground cumin |
1/8 teaspoon cayenne pepper |
1 small head cauliflower, cut into small flowerets |
1/2 cup water |
1 (16 ounce) can salt-free stewed tomatoes |
1 (16 ounce) can chickpeas, rinsed and drained |
1 cup peas |
Directions:
1. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic.
2. Sprinkle with curry powder, cumin, and cayeene. Cook 3 minutes, stirring frequently and adding small amounts of water as necessary, about a tablespoon at a time, to prevent sticking.
3. Add cauliflower and water to skillet. When water boils, reduce heat to medium-low, cover skillet and simmer 5 minutes or until cauliflower is tender crisp.
4. Add remaining ingredients, mixing well. Cover and simmer 15 minutes.
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