COCONUT CURRY CHICKPEA Recipe

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Servings: 10
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Ingredients

Cost per serving $0.69 view details

Directions

  1. SLICE ONIONS, PEPPER & CARROTS THEN CHOP USING NINJA
  2. IN A DEEP POT, OVER MEDIUM HEAT, ADD 2 TBLSNS. COCONUT OIL, CORIANDER, CARDIMON & CUMMIN SEEDS AND BROWN OR TOAST.
  3. ADD IN THE ONIONS, GREEN PEPPER, CARROTS, TOMATOES, 2 TEAS. VOGUE INSTANT CHICKEN FLAVORED BASE, SEA SALT, CURRY POWDER AND CELERY SALT.
  4. STIR TOGETHER, LOWER HEAT TO MEDIUM AND ALLOW TO COOK UNTIL JUICES OF THE TOMATOES ARE NATURALLY RELEASED AND ONIONS ARE SOFT, ABOUT 10 MINUTES.
  5. ADD 3 GARLIC CLOVES, COOKEDCHICKPEAS (GARBANZOS), TURMERIC, CUMIN AND STIR TO COMBINE.
  6. ADD IN THE COCONUT MILK AND STIR AGAIN.
  7. ADD IN THE COCONUT FLOUR WHICH WILL HELP TO THICKEN THE CURRY.
  8. BRING THE CURRY TO A BOIL, REDUCE TO MEDIUM/LOW HEAT AND SIMMER FOR 10 TO 12 MINUTES.
  9. GARNISH WITH PARSLEY LEAVES.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 147g
Recipe makes 10 servings
Calories 143  
Calories from Fat 66 46%
Total Fat 7.86g 10%
Saturated Fat 6.34g 25%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 269mg 11%
Potassium 316mg 9%
Total Carbs 16.39g 4%
Dietary Fiber 3.5g 12%
Sugars 2.65g 2%
Protein 3.54g 6%
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