Chickpea-zucchini Curry #2

Chicken • Beef • Crock Pot • Pork • Dessert •Seafood • Grilling

Home · About Us · Privacy · Contact Us

Chicken Recipes
Beef Recipes
Crockpot Recipes
Pork Recipes
Dessert Recipes
Seafood Recipes
Grilling Recipes

Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Chickpea-zucchini Curry #2

vegetarian, indian

1 8oz can of tomato sauce
2 teaspoon instant india
1/4 teaspoon mashed garlic
1/4 cup raisons
1 16oz can drained garbanzo beans
1 piece sliced seitan

Microwaved covered for 10 minutes. Added: 1 large zucchini, sliced into large triangular wedges. Microwaved covered for a further 8 minutes. Served with some yogurt cheese (non-fat yogurt drained for 24 hours until reduced to half it's bulk) mixed in, which gives it a creamy sauce. Note that seitan is *not* an authentic Indian ingredient--they would use panir, a solid whey cheese curded with yogurt and lemon, but I've found that seitan blends nicely with Indian food and of course has very little fat. Posted by Joe Roseman