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?Super easy pantry chickpea curry…no chopping required, oil-free, gluten-free?When you’re out fresh produce (except ?) and need to feed your kids, you get creative!!! ???Happy Friday?
?Recipe: Add to medium saucepan: 1/2 cup unsweetened plant milk (soy, almond…or coconut milk for thicker curry), 2 tbsp Thai red curry paste, 1 cup vegetable broth, 2 tbsp peanut butter. Whisk well to incorporate all ingredients while heating. Bring to a boil before reducing heat to a simmer. Add 1 tbsp tamari and 1/2 cup mashed baked sweet potato. Whisk to incorporate sweet potato while simmering. Once sweet potato is mostly incorporated, simmer covered about 5 minutes. Transfer to blender and blend on high until smooth. Return to stove and add juice 1 small lime and 1-15oz can garbanzos. Heat on low until warmed through. Adjust salt and fresh lime juice to taste.
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