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Curried Chickpeas and Vegetables

1 large potato, peeled and chopped into bite size pieces
1 carrot, sliced into bite size pieces
1/2 head of cauliflower, chopped into bite size pieces
1 can chickpeas (or 1 cup of cooked chickpeas)
Water, for boiling the veggies
1 block tofu (firm)
1 cup rice milk
Coriander
Cumin
Turmeric
Curry powder
Cooked rice

Boil the potato, cauliflower, and carrot until they just begin to soften but are still firm. Drain the water from the veggies.
While waiting, blend together the tofu, ½ of the rice milk and the coriander, cumin, curry powder, and turmeric to taste.
Add the tofu blend and chickpeas to the veggies and stir over a moderate heat. Add more rice milk to keep moist.
Cook until chickpeas are to taste for 10-30 minutes.

Serve on a bed of rice.

*Other equivalents may be used - coconut milk would be good.

 
 
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