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Chickpea and kidney beans creamy coconut curry, anyone?
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Happy Saturday, my Insta friends? Thank you ?@aliciasilverstone ?@bestofvegan ?@thrivemags ?@contemporary_vegan
for sharing my spinach pinwheels and nachos yesterday! I’m thankful for all the opportunities you gave me! I will continue to work hard!??
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So, how is your day so far? It’s going to be busy as usual with activities for me and a simple dish like this is what my family needs.
Inspired by Kim’s @kimjuliehansen Quick and Easy Chickpea Coconut Curry with Cashews, I made it with minor modification based on my pantry’s availability. Don’t you love it when you can create something from an inspiration??
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Original recipe adapted from https://kimjuliehansen.com
~ 1 tsp grated ginger
~ 1 can of each: kidney & chickpeas, drained and rinsed
~ 3 tbsp toasted coconut flakes
~ 1 small tomatoes, diced (optional, used my leftover)
~ 1 tbsp coriander powder
~ 1 tbsp curry powder
~ 1 tsp paprika
~ 1 cup vegetable broth
~ 1/2 cup coconut milk
~ fresh cilantro
~ salt and pepper to taste
In a heated pan with 2 tsp avocado oil, sauté ginger until light golden brown. Then, add tomatoes slowly so it won’t splash followed by beans, spices, and broth. Let simmer for 5-10mins, season with salt and pepper. Your kitchen will smell so good now. Turn heat to low and add coconut milk, let simmer again for 5 mins. Serve with cilantro, warm basmati rice and a squeeze of lime juice. Mhhmm finger licking goodness!??
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What do you think? Easy peasy??Let me know??
Have a great ?Saturday!
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#veganreset #makesmewhole #coconut #healthyfoodporn #wholefoods #plantbased #dallasvegan #letscookvegan #glutenfreevegan #veganfoodshare #veganglutenfree #bestofvegan #foods4thought #whatveganseat #vegana #vegano #vegetarianrecipes #veganinspo #feedfeed @thefeedfeed #woonheng
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