TZUTC: -0700
MSGID: 34697.fidonet_cooking@1:105/500 2d6a714d
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vermicelli & Vegetables With Creamy Curry Sauce
 Categories: Pasta
      Yield: 4 Servings
 
      1 tb Neutral vegetable oil -OR-
    1/4 c  Water
      1 sm Onion; minced
      1 sm Carrot; thinly sliced
      1 sm Green or red bell pepper;
           - seeded & chopped
      2 cl Garlic; minced
      2 tb Indian curry powder or paste
 14 1/2 oz Can diced tomatoes;
           - undrained
  1 1/2 c  Cooked chickpeas -OR-
     15 oz Can chickpeas;
           - rinsed & drained
    1/2 c  Peas; fresh or thawed
     14 oz Can unsweetened coconut milk
      4 oz Soft silken tofu; drained
           Salt
           Black pepper; freshly ground
     12 oz Vermicelli
    1/2 c  Unsalted dry-roasted
           - peanuts; chopped
      2    Scallions; minced
 
  Heat the oil in a large skillet over medium heat. Add the onion,
  carrot, and bell pepper. Cover and cook until softened, about 5
  minutes. Add the garlic and curry and stir to blend. Stir in the
  tomatoes and their juice, simmer to blend the flavors, and reduce the
  liquid by half, 5 to 7 minutes. Add the chickpeas and peas, reduce
  the heat to low, and keep warm.
  
  In a food processor or blender, combine the coconut milk, tofu, salt,
  and pepper to taste. Process until smooth, then stir into the
  vegetable mixture and simmer gently.
  
  Bring a large pot of salted water to a boil over high heat. Cook the
  vermicelli, stirring occasionally, until al dente. Drain and place in
  a large, shallow serving bowl. Add the vegetables and sauce and toss
  well to combine. Sprinkle with the peanuts and scallions and serve
  hot.
  
  Recipe by Vegan Planet by Robin Robertson
 
MMMMM
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