Date: Fri, 01 Apr 94 10:54:03 EST
From: volgon@MIT.EDU (Deborah Flynn)
Chickpea/potato curry
1 can chickpeas, drained
Carrots (about a cup) cut up
Potatos (about a cup) diced (we used leftover boiled potatos)
1 can crushed tomatos
1 cube bullion
1/2 cup scallions, chopped
curry powder
1/4 tsp nutmeg
salt & pepper to taste (optional)
cooked rice
In a large skillet combine the above ingredients, except the rice. Cover and c
ook until the carrots are done. (add a little water if it is getting too dry)
Serve over rice.
kwvegan vegan