Recipes...

Fastest, Easiest Chickpea Curry

Here is a recipe (slightly adapted!) for the easiest, quickest curry ever:

     

Fastest, Easiest Chickpea Curry (adapted from Lorna Sass' "Short-Cut Vegetarian")

     

• 2 (14.5 oz) cans diced tomatoes with green chilies (including liquid) (1 - 28 oz Muir Glen organic diced tomatoes would fit nicely -m)
• 1 large head of cauliflower broken up into small florets OR 1-2 big bag(s) of fresh spinach or any vegetable you like
• 2 (15 oz) cans of chickpeas, drained
• 2 Tablespoons minced garlic
  
• 3 or 4 teaspoons of mild curry powder
• 2/3 cup unsweetened, dried, grated coconut
• 1 teaspoon salt, or to taste

     

Throw everything into a pot (except fresh spinach, if you are using that as your vegetable).  Bring to a boil over high heat, then cover and cook over medium heat for 5 minutes.  If you are using spinach, add that now, and then cook for a few minutes until it steams nicely.  Serve hot over brown rice.  Serves 4-6.  Leftovers keep for 5 days in the refrigerator.

Source: Susan Wiser of Cayuga Dog Rescue .. she needs quick recipes because she is busy saving lost dogs! -:)

Ludgate Farms
1552 Hanshaw Rd.
Ithaca, NY 14850