Chickpea and Broccoli Curry Stew
"I came up with that recipe at my grandmother's bed and breakfast... I was alone, and there was not pretty much vegan things, in the cupboards.
Serve over basmati rice."
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 garlic clove, minced
- 1 tablespoon curry powder
- 2 roma tomatoes, diced
- 2 1⁄2 cups cooked chickpeas
- 3 tablespoons tomato ketchup (i know, it's weird, but you need it)
- 1 head broccoli, cut in florets
- Tabasco sauce, to taste
- salt, to taste
directions
- In a medium pot, heat the oil on medium heat.
- Add the onion, the garlic and the curry powder.
- Saute for 2-3 minutes, then add the rest of the ingredients, plus a cup of water.
- Simmer for 30 minutes.
- Serve over basmati rice with a squirt of lime juice.
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Reviews
-
nice and simple but nothing else....a bit embarrassing cooking a curry with tomato sauce but other then that (Y) -
This was made for PAC Fall '06 I liked the recipe: easy & quick but the flavor is a little bland & I think that a little more curry, some salt & pepper and maybe some vege stock or chicken broth would improve the taste. Otherwise it's healthy & quick. I would make it again w/ some additions.
RECIPE SUBMITTED BY
I am a young aspiring chef from Montreal. I'm a student cook and I work as a barista (fun times!!!) and I have seriously busy days that lasts forever, so now i love quick fix recipes that takes no time to whip up at 11 pm when i get home.
Well i was vegan, now I am back to an lacto-ovo diet for the sake of my class. I have to taste meat at school, and I'm ok with that. But at home, only farmer eggs, happy cow milk that comes from small farms.... and yummy honey from my hometown, Percé, Quebec.
