Try vegetarian or vegan tofu skewers marinated in a sweet glaze made with honey or agave syrup, miso and ginger – a great lunch or light dinner Marinated tofu with pak choi A star rating of 4.4 out of 5. 72 ratings 1/2 tablespoon curry ketchup. 1 egg, chopped. 1 tablespoon roasted red pepper, chopped. 1/2 teaspoon yellow mustard. 1/2 teaspoon sriracha. 1/2 tablespoon sweet pickle relish. 1/4 tablespoon garlic. Salt, to taste. Freshly ground pepper, to taste. For the Sandwich: 2 slices marbled rye. 1 1/2 tablespoons Thousand Island dressing. 2 slices Swiss Cut up the chicken and add it to a mixing bowl. Rub the chicken pieces with curry powder, adobo seasonings, allspice, dried thyme, and salt and pepper to taste. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and peppers to the pot and stir. Cook for 5 minutes to soften. Pulse tomatoes in the food processor until finely chopped. Add to the pan along with salt. Reduce heat to maintain a simmer and cook, stirring occasionally, for 4 minutes. Add chickpeas and garam masala, reduce heat to a gentle simmer, cover and cook, stirring occasionally, for 5 minutes more. Serve topped with cilantro, if desired. .

pepper lunch curry recipe