The Chickpea Curry recipe was found on @plantbased.recipes on Instagram but the recipe credit is to The Buddhist Chef
Ingreds:
1 red pepper cut into strips
1 chopped white onion
1 tbsp curry powder
¼ tsp crushed red pepper
1 tbsp cane sugar (I think this is too much and next time I'll half it.)
4 tbsp nutritional yeast
1 tbsp tomato paste
1 can o' chickpeas (drained and rinsed)
1 can of coconut milk
salt to taste
Directions:
• In a large skillet over medium-high heat, sauté the onion and bell pepper for 5 to 10 minutes. (I didn't use much oil except for a few spritzes of olive oil to make sure the onion and peps didn't stick to the pan)
• Add the curry powder, crushed red pepper, cane sugar, nutritional yeast, tomato paste and chickpeas.
• Sauté for about 3 minutes
• Stir in the coconut milk, add the salt and continue to cook the mixture, stirring occasionally, until thick and creamy (10 to 15 minutes).
• Serve with rice - I went with brown.
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