INGOT AND CHICK PEA MASALA

2 Medium Carrots, grated

2 Celery stocks, minced

1 Large Onion, finely chopped

1 Cup small broccoli florets

1 TBS olive oil

1 TBS Garam Masala powder

I TSP Yellow Curry

1 Cup Cuisine Soleil, Chick Pea flour

2 Cup water

1 TSP salt

Coconut-Mint Chutney

¼ Cup shredded coconut, unsweetened

2 TBS mint leaves, finely chopped

2 TBS water

1 TBS Lime juice

1 TBS maple syrup

½ TSP Cumin powder

½ TSP freshly grated ginger

½ TSP salt

Cracked pepper

1. Place oil and vegetables in a skillet, and cook at medium heat adding garam masala and curry. Mix well and let cook for 10-15 minutes, or until vegetables become tender.

2. Place chick pea flour in a separate skillet and gradually mix in water. Let simmer at a medium heat until the mixture thickens to a porridge like consistency. Remove from heat, salt and add vegetables, and mix well.

3. Pour into a well greased or parchment paper lined pan, and bake in the oven for about 1 hour.

4. Cool

5. You must wait until it has completely cooled, otherwise the Ingot is too soft. After cooling, it will harden to a good consistency, more easily divided and served. This Ingot is delicious cold, but if you prefer it hot do not hesitate to reheat it. It’s excellent either way!