Chickpea & Tofu Mild Curry

[Guest guest]

* Exported from MasterCook *

 

Chickpea And Tofu Mild Curry

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

3 onions -- peeled and finely diced

sea salt

1 block fresh tofu -- (225 g ) cut into 2cm cubes

1 can chickpeas -- (410 g ) drained and rinsed

2 tablespoons chopped fresh coriander

2 carrots -- trimmed, peeled and diced

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon ground coriander

1 tablespoon mugi miso

1 tablespoon arrowroot dissolved in 1 tbsp water

500 grams spring greens -- tough stems removed, and roughly

shredded

fresh coriander leaves

 

Heat the oil in a medium-sized pan and add the onion and a pinch of salt.

Cook gently for 10 minutes until soft and translucent.

 

Add the tofu, chickpeas, coriander, carrots, spices and enough water to

cover. Bring to the boil, lower the heat, cover and cook for 10 minutes.

 

Take 2 tablespoons of the cooking juices and mix with the mugi miso and add

to the stew along with the arrowroot mixture.

 

Bring a large pan of water to the boil and cook the spring greens for 3-4

mins.

 

Strain and arrange on warmed serving plates. Top with the curry, garnish

with coriander leaves and serve immediately.

 

Source:

" You Are What you Eat Cookbook "

Copyright:

" Celador Productions Limited 2005 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 1055 Calories; 27g Fat (22.4%

calories from fat); 45g Protein; 168g Carbohydrate; 46g Dietary Fiber; 0mg

Cholesterol; 113mg Sodium. Exchanges: 8 Grain(Starch); 2 Lean Meat; 8

Vegetable; 4 Fat.

 

NOTES : Serves 4

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0