INGREDIENTS
1
Bell pepper
1/4 tsp
Coriander
2
Garlic cloves
1
Onion
2 cups
Portobello mushrooms
1 13.5 ounce can
Coconut milk, organic
1/4 cup
Vegetable broth
8 oz
Chickpea penne
2 tbsp
Avocado oil
1/2 tsp
Chili powder
1/2 tsp
Korean pepper flakes
1 pinch
Nutmeg
1/2 tsp
Paprika, smoked
1
Salt and pepper
1/2 tsp
Sea salt