Chickpea Tandoori
From kelekat 15 years ago
- 30 minutes to make
- Serves 6
Finally! Tandoori for vegetarians!
Ingredients
- 2 tsp. canola oil shopping list
- 1 cup chopped onion shopping list
- 3 cloves garlic, minced shopping list
- 2 cups diced uncooked potatoes shopping list
- 1 tsp. peeled, grated fresh gingerroot shopping list
- 1 Tbs. curry powder shopping list
- 1 tsp. ground cumin shopping list
- 16-oz. can diced tomatoes shopping list
- 16-oz. can chickpeas, rinsed and drained shopping list
- 3/4 cup water or tomato juice shopping list
- 1/2 of 10-oz. box frozen spinach, thawed shopping list
- 2 cups chopped cauliflower shopping list
- 1/2 tsp. salt shopping list
- 1/4 tsp. cayenne pepper shopping list
- 3 tsp. garam masala shopping list
How to make it
- In large skillet, heat oil over medium heat. Add onion, garlic, potatoes and ginger and cook, stirring often, until fragrant, about 2 minutes.
- Add curry powder and cumin and cook 1 minute, stirring.
- Add tomatoes and chickpeas; bring to a boil, stirring. Add water slowly and simmer for 10 minutes.
- Add spinach and stir.
- Place cauliflower on top of stew. Cover and simmer until cauliflower is tender, 15 minutes. Season with salt and cayenne.
- My cook time is longer because I live at 7200 feet.
People Who Like This Dish 4
- m2googee Tomball, TX
- greekcook1 Atlantic City, NJ
- albys1 Broomall, Pennsylvania
- ttaaccoo Buffalo, NY
- kelekat Laramie, WY
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments