Chickpea-zucchini curry #2
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
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