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Chickpeas in Turmeric Peanut Butter Curry
Ingredients
  • ¼ cup ( 40 g) chopped onion
  • 4 cloves of garlic
  • 1 inch knob of ginger
  • ½ tsp ( 0.5 tsp) oil
  • ½ tsp ( 0.5 tsp) ground cumin
  • ½ tsp ( 0.5 tsp) or more ground coriander
  • ¼ tsp ( 0.25 tsp) cinnamon
  • ¼ tsp ( 0.25 tsp) cardamom optional
  • ⅓ tsp ( 0.33 tsp) or more cayenne
  • ½ tsp ( 0.5 tsp) or more turmeric
  • 3 tbsp or more peanut butter or almond butter
  • ½ cup ( 125 ml) non dairy milk like coconut or almond milk
  • ¾ cup ( 187.5 ml) water or broth
  • ½ ( 0.5 ) red bell pepper sliced
  • ½ cup ( 64 g) or more sliced carrots
  • ½ cup ( 56.5 g) or more sliced summer squash or zucchini
  • 15 oz ( 425.24 g) can chickpeas drained and washed or 1.5 cups cooked, or use cooked lentils
  • ½ tsp ( 0.5 tsp) or more salt
  • 1 tsp or more sugar or other sweetener of choice
  • ½ to 1 tsp lime juice
  • ¼ cup ( 4 g) chopped cilantro or use 2 tbsp thai basil
  • pepper flakes to taste
Steps
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