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Capellini, Chickpeas and Vegetables with Creamy Curry Sauce (Vegan)

Make Capellini, Chickpeas and Vegetables with Creamy Curry Sauce (Vegan) at home with Olive Oil, Carrot, Red Bell Pepper, Garlic, and Curry Powder You Use Up To. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 2 tbsp
• 1
• 1
• 3
• 3 tsp
• 28 oz
• 1 cup
• 1
• 12 oz
• 16 oz
• 2

Method (preview)

1. 1

   In a large saut� pan heat olive oil over medium heat.

2. 2

   Add onion, carrot and bell pepper. Cover and cook until softened, about five minutes. Add the garlic and curry.

3. 3

   Stir to blend, then add tomatoes and juice and simmer 5-7 minutes.

4. 4

   Add peas and chickpeas. Reduce to low heat.

5. 5

   In a food processor combine coconut milk, tofu, salt and pepper to taste.

6. 6

   Process until smooth. Stir into vegetable mixture and simmer gently.

7. 7

   Top cooked capellini with the sauce and sprinkle with chopped peanuts and scallions.

8. 8

   Serve hot.

9. 9

   Contributed to the FareShare Gazette by Chupa; 6 November 2003. www.fareshare.net