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Creamy Spring Vegetable Chickpea Curry

Alexis
  • 45 minutes
  • Serves 4 to 5

INGREDIENTS

1

bunch Asparagus

1

Carrot, large

1 15 ounce can

Chickpeas

3 cloves

Garlic

1 tbsp

Ginger, fresh

1

Onion, medium

1/2 cup

Peas, frozen

1

Red bell pepper

1

Sriracha and fresh chopped basil or cilantro

1

Sweet potato, diced (about 2 cups), large

1 tbsp

Tamari

1 1/2 cups

Basmati rice, brown

1 tbsp

Coconut or avocado oil

3 tbsp

Curry powder

1 1/2 tsp

Sea salt

1/2 cup

Cashews, raw

2 cups

So delicious organic almondmilk with cashew