Chickpea & Vegetable Curry and Tortilla Bake

Chickpea Curry

400g of soaked chickpeas
400 g diced tomatoes,
400g boiled potatoes or cauliflower or mushrooms or carrots
2 medium onions, chopped
4 Tbsp. olive oil
½ tsp. each of turmeric, cumin and mustard seeds
5 cloves of garlic
1 tsp. ground coriander
1 ½ tsp. chili powder
100 mL plain yogurt or coconut milk or other substitute (optional)

Directions:
1. Heat oil in pan, add turmeric, cumin and mustard seeds until seeds starting jumping
2. Add onions and garlic until onions clear
3. Add vegetables –cauliflower, carrots, mushrooms or potatoes. I added parsnips instead of potatoes. Cook for a few minutes.
4. Mix in chili powder
5. Mix coriander and tomatoes. Cook for a few minutes.
6. Add chick peas and cook on low-medium until all vegetables are cooked
7. Turn off heat and add dairy-free milk/yogurt (optional)

Chickpea Curry Corn Tortilla

Make the Chickpea curry above
8. Add non-dairy cheese and either roll in a corn tortilla or place between 2 corn tortillas
9. Bake at 375° for 10-15 minutes until cheese is melted and tortillas are crispy or baked to taste

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