Curry Chick-Peas
Ingredients:
1
2
3
16
2
3
½
1
1
2
12
medium
cloves
tsp
oz
medium
cups
cup
Tbsp
tsp
cups
Oz
Onion, diced
Garlic, chopped
Mild curry paste
Crushed Tomato, (use juice)
Carrots, sliced thin
Chick-peas, canned or cooked
Red Lentils (handful)
Lemon juice
Bragg’s liquid aminos (tamari or soy)
Kale, chopped (2 handfuls)
Penne Pasta, cooked
Directions:
Sauté onion and garlic in tomato juice—start with 2
Tbsp.—medium heat, 3-5 min.
Stir in curry paste and cook for 3 min. —add the rest
of the tomato juice as you go.
Add tomatoes, carrots, chick-peas, red lentils, lemon
juice, Bragg [stir] then kale
Cook for 15 min., stirring occasionally.
Serve over penne pasta and add garden GARNISH:
fresh basil, fresh thyme or rosemary and edible
flowers like nasturtiums
submitted by: Amy McKenzie