This recipe started out as a chicken tikka masala. Now, it isn't.
2T olive oil
2c finely sliced celery
2 tins chickpeas
1lb tofu, cubed
~500g pureed pumpkin (a tin and a half?)
2 tins full-fat coconut milk
A two-finger sized chunk of fresh ginger
1T garam masala
1/2tsp powdered hot pepper of your choice
Mince the ginger
Put the pumpkin, coconut milk, ginger, and spices in the blender and blend until smooth.
Heat the oil and add the tofu, first. As it begins to brown, add the celery and asafoetida. Cook until tofu is lightly to moderately browned and celery is translucent.
Drain one tin of chickpeas, but not the other. Add the undrained one first to loosen anything stuck to the pan. Then add the pumpkin mixture and the other tin of chickpeas.
Cook for about 25-30m, on medium-low.
Serve with decorative chopped cilantro
19 Aug 2023
Printer Friendly Version
- - - - - - - - - - - - - - - - - -
- Pancakes and Flatbread
Dips & Sauces
- Savoury Pies
- Veggie Burgers
- Cold Salads
- Medieval Veg
- Pasta/Rice Salads
Soups & Stews
Brooklyn Ricotta Roll
Recipes by Contributor
- - - - -