Wonderful to meet YOU ! At Vegetarian Detective, I share with you some of my favourite veggie, vegan and raw recipes. I know you’ve noticed that eating meat-free is a popular trend everywhere. Even going veggie just once a week. There are many reasons why. This is how. You're also invited to get to know me (Cynthia's favourite character) better by reading the mystery novels I'm in: A Purse to Die For and A Killer Necklace . Yours, Becki Green (Vegetarian Detective)
4 tablespoons vegetable oil 2 onions, chopped 4 teaspoons Tandoori barbeque masala 1 teaspoon cayenne 1 teaspoon chilli powder 2 inches ginger, roughly chopped 4 cloves garlic 28-oz-can tomatoes 3 19-oz-cans chick peas, drained and rinsed 1 cup water 5-1/2-oz-can tomato paste 2 tablespoons lime juice 1-1/2 cups vegan cream 1/2 cup vegan milk 1/4 cup cilantro, chopped salt 4 naan, cut in wedges In a large pot over medium heat, sauté the onions in the vegetable oil for 5 min. or until softened. Stir in the tandoori barbeque masala, cayenne and chilli powder. Cover and simmer for a couple min., stirring occasionally. Pulse the ginger and garlic in a blender until finely chopped. Add the tomatoes and the sautéed onions and spices, and blend. Pour back into the pot. Stir in the chick peas, water and tomato paste. Simmer 30 min. Stir in the lime juice, vegan cream, milk and cilantro. Salt to taste. Serve with toasted naan. Serves 4. ♥ Becki