Chickpeas with Garlic, Potatoes, and Green Chilies
For this recipe, you will need eight garlic cloves, cumin seeds, tomato puree, chickpeas, three potatoes, salt, two green chilies, ground cumin, and lemon juice.
To prep for this recipe, peel the eight garlic cloves and then combine them in a blender with 1 fluid ounce of water to make a paste. Steam and then cut your three potatoes into cubes. Chop your green chilies. Combine two heaping tablespoons of tomato puree with 3 ounces of water and mix well.
Place a non-stick saucepan over medium heat and roast 1 teaspoon of cumin seed for a few seconds. Add the garlic paste and let this cook for 2 minutes, stirring occasionally. Add the tomato puree mixture. Let this cook for one minute. Add one can of chickpeas, the cubed potatoes, eight ounces (from the water you used to steam the potatoes), the chopped green chilies, 1 teaspoon of ground cumin, one teaspoon of lemon juice, and salt to taste.
Let this simmer for 20 minutes then serve.
Curried Turnips
For this recipe, you need two large turnips, frozen peas, one medium onion, curry, basil, mint, low fat soymilk, salt, and pepper.
To prep for this recipe, peel and coarsely chop the medium onion. Peel and chop both of the turnips into large pieces.
In a large frying pan, add the chopped onion, one cup of low fat soymilk, 1 tablespoon of curry, 1 teaspoon of basil, and 1 teaspoon of mint. Cover this and let simmer for 10 minutes. Add the chopped turnips and stir to coat. Cover and cook until the turnips are done – this usually takes about 20 minutes. If they are too dry, add a little more soymilk. Add one cup of frozen peas then let it simmer two or three minutes before serving.
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