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Squash and Chickpea Curry with Coconut Lime Rice.

Pic by plantbased.traveler


1 small Kabocha Squash (~2 lbs peeled and chopped)
2 cups chickpeas, cooked and rinsed
1 small candy onion
1 thumb piece sized ginger, finely minced
3-Four garlic cloves, minced
1 tbsp coconut oil
1 plechovka kokosového mléka
1 heaping tbsp tomato paste
Three cups of water (or vegetable broth)
2 tbsp garam masala (cut back for much less intense taste/warmth)
half tbsp turmeric
Sůl do stylu
Contemporary lime juice and cilantro

Peel squash and minimize it into giant chunk measurement chunks. Finely cube onion, and mince garlic and ginger.
Warmth up coconut oil, and sauté onion, garlic, and ginger for a couple of minutes till aromatic. Add garam masala and turmeric powder and stir for a minute, then repeat the identical step with the tomato paste.
Add chopped squash and water, and produce to a boil. Cowl with a lid, and prepare dinner till squash is fork tender. Stir sometimes, and if wanted add some extra water. Many of the liquid needs to be gone and squash needs to be fork tender after about 15-20 minutes. Stir in coconut milk and chickpeas, and simmer for a couple of extra minutes. Season to style with salt, and prime with lime juice and cilantro to desire.
Serve with rice and vegan naan, and luxuriate in! 🌱

(Makes Four servings when served with rice and naan)

1 cup basmati rice
1 cup coconut water
Juice of 1 small lime
1/Čtyři šálky nasekaného koriandru
Salt to desire

1:1 rice to liquid ratio is for the immediate pot rice perform. Regulate measurements for a range prime model. Cook dinner rinsed rice with coconut water and salt, then add lime juice and cilantro on the finish.

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