Chickpea and Vegetable Curry
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
4
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
- Heat a non-stick pan and fry onions in a little bit of stock or water until soft.
- Add garlic and curry powder.
- Cook for 1 minute then add the remaining stock, chickpeas, cauliflower and broccoli.
- Cover and simmer for 10-15 minutes, until tender.
- Add spinach leaves, tomatoes, tofu and miso.
- Heat through until spinach is wilted and tofu is warmed through.
- Serve!
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Reviews
-
This was very tasty - & relatively easy to make however when I made it, I reduced the stock by half and it was still too much (for us)- I even tried thickening it up. Next time I'll probably add some Garam Marsala, Ginger, Tumeric & some Mustard Seeds to spice it up a bit and make it more of an 'India' curry & add only 1 cup of stock. Thanks Dale!
RECIPE SUBMITTED BY
dale7793
Australia
I have a passion for healthy and simple dishes with lots of vegetables, although I love a treat every now and again also, especially ice cream!