Chickpea-zucchini curry
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 8oz can of tomato sauce | |
| 2 | teaspoons | Instant India |
| ¼ | teaspoon | Mashed garlic |
| ¼ | cup | Raisons |
| 1 | 16oz can drained garbanzo beans | |
| 1 | Piece sliced seitan | |
Directions
Microwaved covered for 10 minutes.
Added: 1 large zucchini, sliced into large triangular wedges.
Microwaved covered for a further 8 minutes.
Served with some yogurt cheese (non-fat yogurt drained for 24 hours until reduced to half it's bulk) mixed in, which gives it a creamy sauce.
Note that seitan is *not* an authentic Indian ingredient--they would use panir, a solid whey cheese curded with yogurt and lemon, but I've found that seitan blends nicely with Indian food and of course has very little fat.
Posted by Joe Roseman
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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