MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chickpea Vindaloo
Categories: Indian
Yield: 4 Servings

1 tb Olive oil -OR-
1/4 c Water
1 lg Onion; chopped
1 Bell pepper; green or red,
- seeded, diced 1/2"
1 Serrano; seeded & minced
1 lg Sweet potato;
- peeled, diced 1"
3 c Small cauliflower florets
3 cl Garlic; minced
2 ts Fresh ginger; grated
2 ts Yellow curry powder
1 ts Ground coriander
1/2 ts Ground cumin
1/2 ts Ground cloves
1/2 ts Salt
1/4 ts Cayenne
1/4 ts Black pepper; freshly ground
28 oz Can diced tomatoes;
- undrained
3 c Cooked chickpeas -OR-
30 oz Chickpeas (2 cans);
- rinsed & drained
1/2 c Water; or more if needed
1 c Peas; fresh or thawed
Cooked basmati rice;
- hot, to serve

Heat the oil or water in a large pot over medium heat. Add the onion
and cook until softened, about 5 minutes. Add the bell pepper, chile,
sweet potato, cauliflower, garlic, and ginger. Cook, sirring
occasionally, until slightly softened, about 5 minutes. Add the
spices and cook, stirring, for 1 minute. Stir in the tomatoes and
their juice, chickpeas, vinegar, and water, and brig to a boil.
Reduce the heat to low, cover, and simmer until the vegetables are
tender, about 15 minutes. Uncover, stir in the peas, then taste and
adjust the seasonings, if needed. Cook uncovered for 10 minutes
longer to blend the flavors. If the stew is too thick, add a little
more water. Serve hot over rice.

Recipe by Vegan Planet by Robin Robertson

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