Vegan Recipes - Entrees

Curried Chickpeas and Cauliflower

Submitted by Susan

Ingredients:

1 Tablespoon peanut oil
1/2 lb. extra firm tofu, pressed and drained, cubed
2-3 teaspoons curry powder
4 cloves garlic, crushed
1/2 head cauliflower, cut into florets
1/2 onion, quartered and sliced
1 can garbanzo beans (chick peas), drained
1 teaspoon cumin
1 can diced tomatoes with green chilies, drained
salt and pepper to taste

Directions:
Heat peanut oil in large pan over medium-high heat. Place tofu cubes in oil and let brown on one side. Before flipping, sprinkle the curry over all cubes and add crushed garlic. Flip and let cook for 1 minute. Add the cauliflower and onions, cook for 5 minutes, stirring occasionally. Add the garbanzo beans and cumin, stirring well. Cover and simmer about 10 minutes. Add the tomatoes and simmer for another 5 minutes, covered. Season to taste with salt and pepper.

Comments:
It doesn't really need salt or pepper. The curry and cumin, along with the chilies in the tomatoes, add a very nice spice factor. You could put this over rice to make a filling dinner.

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