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86. Coconut Chickpea Curry from The Fiery Vegetarian
Manage episode 431261391 series 3559280
المحتوى المقدم من Anne and Anne Aslanides. يتم تحميل جميع محتويات البودكاست بما في ذلك الحلقات والرسومات وأوصاف البودكاست وتقديمها مباشرة بواسطة Anne and Anne Aslanides أو شريك منصة البودكاست الخاص بهم. إذا كنت تعتقد أن شخصًا ما يستخدم عملك المحمي بحقوق الطبع والنشر دون إذنك، فيمكنك اتباع العملية الموضحة هنا https://ar.player.fm/legal.
This episode features a recipe developed by Deirdre of The Fiery Vegetarian.
This week Anne talks through making a homemade curry with coconut milk and spices for a flavorful sauce that's great on rice, naan, and more. The recipe uses chickpeas for a perfect Meatless Monday meal that happens to be vegan making it a win for anyone with dairy sensitivities. While mild as written, you can also amp up the heat if you want to.
The full written and printable recipe is linked above, but if you're making your grocery list or checking your pantry here's what you'll need:
Produce: 1 small onion, 4 garlic cloves, 1.5 inches fresh ginger, lemon for juice
Inside Aisles: 1 can coconut milk (13.5 oz/400 mL), 2 cups cooked chickpeas, 1/2 tbsp oil
Spices: Ground cinnamon, ground cloves, cumin seeds, ground turmeric, ground coriander, garam masala, sugar, salt, and black pepper
If you love this recipe and want to get to know Deirdre better, you can connect with her on Facebook or Instagram.
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