Custard- it’s nice to enjoy a slightly sweet dessert after a meal. However, when you can make it dairy and gluten free, and combine the flavour of coconut, you have a delicious and creamy creation the whole family will crave.
This was rich and tasty, yet it did not feel greasy or heavy at all. And, incredibly, it was vegan!
Yields: 2 cup
Preparation time: 5 mins
Cooking time: 20 mins
This is a delicious vegan curry packed with nutrition, protein and surprisingly tasty. Here in this curry I used basic blend of turmeric, cumin, cinnamon, fenugreek, cloves, bay leaves and coriander as a seasoning. Adding turmeric was all it took to turn the dish into a bright yellow curry and this is mearly similar to the Thai currys. I used coconut milk for the creaminess but feel free to use cream/any milk of choice if desired.
Chickpeas are High in fiber and protein. You get a good dose of healthy fats, a bit of iron and calcium, and if you cook your own dried beans, it’s low sodium as well! But if using canned thorough rinsing would be helpful to reduce the sodium content.
Yields: 3-4 servings
Preparation time-30 minutes
Cooking time-30 minutes