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Chickpea-zucchini Curry #2

Yield: 2 Servings

Ingredients and directions for this recipe

1 8oz can of tomato sauce
2 ts Instant India
1/4 ts Mashed garlic
1/4 c Raisons
1 16oz can drained garbanzo
-beans
1 Piece sliced seitan

Microwaved covered for 10 minutes.

Added: 1 large zucchini, sliced into large triangular wedges.

Microwaved covered for a further 8 minutes.

Served with some yogurt cheese (non-fat yogurt drained for 24 hours
until reduced to half it's bulk) mixed in, which gives it a creamy
sauce.

Note that seitan is *not* an authentic Indian ingredient--they would
use panir, a solid whey cheese curded with yogurt and lemon, but I've
found that seitan blends nicely with Indian food and of course has
very little fat.

See also:
Previous recipe Chickpea-zucchini Curry
Next recipe Chickpeas & Potatoes (northern India)

Or try one of these recipes:
Genoise With Sweet Fromage Blanc And Berries
Roasted Shrimp W/chanterelles And Swt Corn