Mixed Vegetable Tofu Curry

Mixed Vegetable Tofu Curry

1 ½ cups canned chickpeas, drained

½ cup cooked peas

½ cup chopped onions

1 tsp. ground cumin

¼ tsp. ground cardamom

1/8 tsp. ground coriander

1 tsp. curry powder

1/8 tsp. ground ginger

3 tbs. olive oil

2 cups roasted sweet potatoes, cubed

¼ tsp. ground cinnamon

1/8 tsp. ground nutmeg

1 lb. extra-firm tofu, cubed

5 leaves of kale of swiss chard, chopped

1. In large skillet, sauté cubed tofu until lightly browned. Remove from heat and set aside.

2. In another large skillet, sauté onions and spices until onions translucent. Mix in chickpeas, peas, and sweet potatoes. Gently mixed until hot. Finally mix in greens and cook until wilted and bright green.

3. Remove from heat and serve with special “Indian Tomato Sauce”.

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