TZUTC: -0800
MSGID: 35212.fidonet_cooking@1:105/500 2d9cac23
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: Chickpea Vindaloo
 Categories: Indian
      Yield: 4 Servings
 
      1 tb Olive oil -OR-
    1/4 c  Water
      1 lg Onion; chopped
      1    Bell pepper; green or red,
           - seeded, diced 1/2"
      1    Serrano; seeded & minced
      1 lg Sweet potato;
           - peeled, diced 1"
      3 c  Small cauliflower florets
      3 cl Garlic; minced
      2 ts Fresh ginger; grated
      2 ts Yellow curry powder
      1 ts Ground coriander
    1/2 ts Ground cumin
    1/2 ts Ground cloves
    1/2 ts Salt
    1/4 ts Cayenne
    1/4 ts Black pepper; freshly ground
     28 oz Can diced tomatoes;
           - undrained
      3 c  Cooked chickpeas -OR-
     30 oz Chickpeas (2 cans);
           - rinsed & drained
    1/2 c  Water; or more if needed
      1 c  Peas; fresh or thawed
           Cooked basmati rice;
           - hot, to serve
 
  Heat the oil or water in a large pot over medium heat. Add the onion
  and cook until softened, about 5 minutes. Add the bell pepper, chile,
  sweet potato, cauliflower, garlic, and ginger. Cook, sirring
  occasionally, until slightly softened, about 5 minutes. Add the
  spices and cook, stirring, for 1 minute. Stir in the tomatoes and
  their juice, chickpeas, vinegar, and water, and brig to a boil.
  Reduce the heat to low, cover, and simmer until the vegetables are
  tender, about 15 minutes. Uncover, stir in the peas, then taste and
  adjust the seasonings, if needed. Cook uncovered for 10 minutes
  longer to blend the flavors. If the stew is too thick, add a little
  more water. Serve hot over rice.
  
  Recipe by Vegan Planet by Robin Robertson
 
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