Chickpea and Vegetable Curry

• 2 onions, sliced
• 4 cloves garlic, crushed
• 2 teaspoons curry powder
• 4 cups gluten-free vegetable stock
• 1 (15 ounce) can chickpeas, drained and rinsed (or cook your own from dry)
• 12 cauliflower, cut into florets
• 2 broccoli, cut into florets
• 3 cups spinach leaves, washed and chopped roughly
• 2 tomatoes, chopped
• 10 12 ounces firm tofu, cubed
• 1 -2 teaspoon red miso, dissolved in a little
• boiling water or stock

1. Heat a non-stick pan and fry onions in a little bit of stock or water until soft.
2. Add garlic and curry powder.
3. Cook for 1 minute then add the remaining stock, chickpeas, cauliflower and broccoli.
4. Cover and simmer for 10-15 minutes, until tender.
5. Add spinach leaves, tomatoes, tofu and miso.
6. Heat through until spinach is wilted and tofu is warmed through.
7. Serve!

onions, garlic, curry powder, vegetable stock, chickpeas, cauliflower, broccoli, spinach leaves, tomatoes, firm tofu, red miso, boiling water

Taken from www.food.com/recipe/chickpea-and-vegetable-curry-83737 (may not work)