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| Chickpea-Zucchini Curry Recipe |
Category: Curries
Rating:
3.60
Servings: 2
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Ingredients
1 8oz can of tomato sauce
2 teaspoon instant india
1/4 teaspoon mashed garlic
1/4 cup raisons
1 16oz can drained garbanzo beans
1 piece sliced seitan
Directions: How to Cook Chickpea-Zucchini Curry
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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Related Recipes:
Recent comments on this recipe:
 | | Lisa Morgan, RN writes:
Is it possible for Joe Roseman, who posted this recipe, to tell us what
"Instant India" and "sliced seitan" are?
Thank you and Mele Kalikimaka,
Lisa Lopez-Morgan, RN
Santa Barbara, CA
http://www.legalnurses.com/MorganRN.html
E-mail: lisalncsb@yahoo.com
Posted on 20 Dec 2007, 21:13 ET
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| Gisele writes:
Where can we find Instant India? It's been years since I've seen it
anywhere?
Posted on 08 Feb 2008, 17:29 ET
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| Thomas writes:
I have been trying to find this product for three years.It was our favorite
curry. I used to buy it from the manufacturer but I understood that it was
sold by some specialy shops but I never found on their shelves. As far as I
could track it the product was sold to a company called Tasy Bite. I
ordered what I thought was the original sauce from Tasty Bite it wasn't
even close to the original. I tried to track down the original
manufacturers and came up with the name Greta Binde reported to be an
investment manager in Boston. but I reached a dead end. I am attempting to
find the recipe to try to duplicate the curry at home. If anybody can offer
any leads I will follow them up and share the result here.
Tom
Posted on 06 Mar 2008, 08:13 ET
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