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Curried
Vegetables
- 1 carrot, sliced
- 1 cup (240 ml) cauliflower
florets (frozen cauliflower is fine)
- 3 tbsp (45 ml) margarine
- 1
onion, sliced lengthwise
- 1 shallot, chopped
- 2 tsp (10 ml) medium
curry powder
- 2 tbsp (30 ml) flour
- 14 oz. (420 ml) diced tomatoes
(canned is fine)
- salt and pepper to taste
- 1 cup (240 ml) canned
chickpeas
- 1/4 cup (60 ml) vegetable stock
- 1/2 cup (120 ml)
cashews
Cook the carrot and cauliflower in boiling water until tender
and set aside. Sauté the onion and shallot in 3 tbsp (45 ml) margarine
until softened. Add the curry powder, stir, add the flour and stir again. Mix
in the tomatoes and simmer until slightly thickened. Season with salt and
pepper to taste. Add the carrot, cauliflower, chickpeas and vegetable stock and
continue to simmer until the vegetables are warmed through. If the mixture
seems too thick, add more vegetable stock. Serve with toasted cashews.
Serves 2.
This dish is delicious with mango chutney, pappadums, naan
bread or Dosas and basmati rice. These are available
in most grocery stores. To "jazz" it up, try our Spicy
Basmati Rice
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