V-JOY - curried chickpean with vegs

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<mx2 source= " MasterCook 6.0 " date= " December 09, 2000 " >

<Summ>

<Nam>

Curried Chickpeas With Vegetables.

</Nam></Summ>

<RcpE name= " Curried Chickpeas With Vegetables. " author= " Rombauer & apos;s Joy of

Cooking " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Curried Chickpeas With Vegetables.

 

Recipe By :Rombauer's Joy of Cooking

Serving Size : 0 Preparation Time :0:00

Categories : Beans

 

Amount Measure Ingredient -- Preparation Method

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

1/4 cup vegetable oil

2 teaspoons cumin seed

1 tablespoon minced peeled fresh ginger

1 tablespoon minced garlic

2 teaspoons curry powder

1 3/4 cups cooked chickpeas -- rinsed

2 cups peeled sweet potatoes cubes (1/2-inch)

2 cups cauliflower florets

1 cup cut green beans (1-inch)

1 cup vegetable stock

1/2 teaspoon salt -- or double to taste

ground black pepper -- to taste

1 cup yogurt

2 tablespoons all-purpose flour

1 tablespoon finely chopped fresh jalapeno peppers

2 tablespoons shredded dried coconut (unsweetened)

1/4 cup chopped roasted unsalted cashews or peanut

 

Heat oil and cumin seeds in a large skillet over medium heat until

sizzling. Add ginger and garlic. Cook, stirring, over low heat for 1

minute; do not brown. Stir in curry powder. Cook for 1 minute.

 

Stir in chickpeas, sweet potatoes, cauliflower, green beans, stock, salt

and pepper.

 

Cover and cook over medium heat until the vegetables are tender, about 10

minutes.

 

Combine yogurt and flour. Add to the vegetables along with chile peppers.

Cook, stirring, over low heat until heated through; do not boil.

 

Toast the coconut in another skillet over medium-low heat. Sprinkle over

the vegetables. Top with roasted nuts.

 

Source:

" All About Vegetarian Cooking: Beans (p.84) "

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

 

Per Serving (excluding unknown items): 1994 Calories; 99g Fat (43.3%

calories from fat); 60g Protein; 233g Carbohydrate; 35g Dietary Fiber;

34mg Cholesterol; 2947mg Sodium. Exchanges: 13 Grain(Starch); 2 Lean

Meat; 4 1/2 Vegetable; 0 Fruit; 1 Non-Fat Milk; 18 1/2 Fat; 1/2 Other

Carbohydrates.

 

NOTES : This simple skillet dish makes a perfect meatless entree.

 

Nutr. Assoc. : 0 0 0 0 0 0 5212 902512 3568 0 0 2130706543 0 0 920103

26643 262

 

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<Serv qty= " 0 " />

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<CatS>

<CatT>

Beans

</CatT>

</CatS>

<IngR name= " vegetable oil " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " cumin seed " unit= " teaspoons " qty= " 2 " ></IngR>

<IngR name= " minced peeled fresh ginger " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " minced garlic " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " curry powder " unit= " teaspoons " qty= " 2 " ></IngR>

<IngR name= " cooked chickpeas " unit= " cups " qty= " 1 3/4 " >

<IPrp>

rinsed

</IPrp>

</IngR>

<IngR name= " peeled sweet potatoes cubes (1/2-inch) " unit= " cups " qty= " 2 " >

<INtI>

5212

</INtI>

</IngR>

<IngR name= " cauliflower florets " unit= " cups " qty= " 2 " >

<INtI>

902512

</INtI>

</IngR>

<IngR name= " cut green beans (1-inch) " unit= " cup " qty= " 1 " >

<INtI>

3568

</INtI>

</IngR>

<IngR name= " vegetable stock " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/2 " >

<IPrp>

or double to taste

</IPrp>

</IngR>

<IngR name= " ground black pepper " >

<IPrp>

to taste

</IPrp>

<INtI>

2130706543

</INtI>

</IngR>

<IngR name= " yogurt " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " all-purpose flour " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " finely chopped fresh jalapeno peppers " unit= " tablespoon " qty= " 1 " >

<INtI>

920103

</INtI>

</IngR>

<IngR name= " shredded dried coconut (unsweetened) " unit= " tablespoons " qty= " 2 " >

<INtI>

26643

</INtI>

</IngR>

<IngR name= " chopped roasted unsalted cashews or peanuts " unit= " cup " qty= " 1/4 " >

<INtI>

262

</INtI>

</IngR>

<DirS>

<DirT>

Heat oil and cumin seeds in a large skillet over medium heat until sizzling.

Add ginger and garlic. Cook, stirring, over low heat for 1 minute; do not brown.

Stir in curry powder. Cook for 1 minute.

</DirT>

<DirT>

Stir in chickpeas, sweet potatoes, cauliflower, green beans, stock, salt and

pepper.

</DirT>

<DirT>

Cover and cook over medium heat until the vegetables are tender, about 10

minutes.

</DirT>

<DirT>

Combine yogurt and flour. Add to the vegetables along with chile peppers. Cook,

stirring, over low heat until heated through; do not boil.

</DirT>

<DirT>

Toast the coconut in another skillet over medium-low heat. Sprinkle over the

vegetables. Top with roasted nuts.

</DirT>

</DirS>

<Srce>

All About Vegetarian Cooking: Beans (p.84)

</Srce>

<Note>

This simple skillet dish makes a perfect meatless entree.

</Note>

</RcpE></mx2>