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Phase: 1
1 medium onion
1 teaspoon chili powder
One 1/4-inch piece of ginger root, peeled and minced
4 curry leaves (optional)
2 tablespoons vegetable oil
1 teaspoon ground turmeric
1 1/2 T ground coriander
1 1/2 cups button mushrooms, halved
One 16-ounce can chickpeas, drained (also known as garbanzo beans)
1 cup peeled and chopped tomatoes
Salt to taste
Cook the onion, chili powder, ginger and curry leaves, stirring, in the oil over medium-high heat until the onion is translucent, about 5 minutes. Add the turmeric and coriander, and cook 2 minutes. Lower the heat, add the mushrooms and cook 5 minutes more. Stir in the chickpeas and tomatoes. Cover and cook over low heat until thickened, about 15 minutes. Add salt. Serve hot.
Submitted By: Minne Mitak Oyasin
Added: 00/00/0000
Comments: (Recipe from the Vegetarian Times~ I highly recommend this book to those in Phase I. You can add meat to most recipes and it has some great stuff!!!!)
It says to serve with rice or bread. You can serve it with brown rice in Phase II. I usually just eat it by itself with some chicken, and it is great! The spices can be expensive. I like to use pepper and garlic. I happen to have all the spices because I cook Indian food all of the time, but the only required items are ginger and chili powder. You can use oregano or basil instead of coriander. Turmeric makes it taste smooth, but isn’t necessary.
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