Vegan Recipes

Indian Dishes

This Recipe by Anne Lynch, Vegan Personal Chef (Pittsburgh, PA): Anne@HealingArtsByAmethyst.com

Tandoori-style Chickpeas

2 teaspoons vegetable or olive oil
3 medium cloves garlic, minced
1 large onion, diced (optional)
2 cups potatoes, diced
1 teaspoon grated fresh ginger
1 tablespoon curry powder
1 can (15-oz.) diced tomatoes
1 can (15-oz.) chickpeas
1 cup tomato juice
6 ounces spinach, chopped
2 cups cauliflower, chopped
1 cup carrots, diced
Salt and pepper to taste
1/4 teaspoon cayenne pepper (or to taste – omit if you like mild)

In a large saucepan, heat oil over medium. Add garlic, onion, potatoes, and ginger, and cook, stirring often, until fragrant (about 2 minutes).
Add curry powder and cook, stirring, for one minute. Add tomatoes with liquid and chickpeas and bring to a boil.
Gradually stir in the tomato juice and return to a boil. Add spinach, then place cauliflower on top of stew.
Cover, reduce heat to medium-low, and simmer until cauliflower is tender (about 10 minutes).
Season with salt, pepper, and cayenne, and serve right away over long-grain or basmati rice.