))
86. Coconut Chickpea Curry from The Fiery Vegetarian
Fetch error
Hmmm there seems to be a problem fetching this series right now.
Last successful fetch was on November 04, 2024 10:56 (
What now? This series will be checked again in the next day. If you believe it should be working, please verify the publisher's feed link below is valid and includes actual episode links. You can contact support to request the feed be immediately fetched.
Manage episode 431261391 series 3559280
Content provided by Anne and Anne Aslanides. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Anne and Anne Aslanides or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://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.
100 episodes
Share
