Jodh Kaur
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Chickpea Curry

3/20/2019

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Serves 5-6

1 Tbsp Grapeseed Oil
1 eggplant, diced

1 red bell pepper, diced
1 jalapeño, minced
1 clove garlic, minced

1 sweet potato, diced
2 carrots, diced
2 celery stalks, diced
1 onion, diced
2 cups cooked chickpeas
1 can coconut milk
1 Tbsp curry powder

1 cup of vegetable broth
1 Tbsp Bragg's Amino Acid 

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1 Tbsp Gochugaru (may substitute 1/2 Tbsp Crushed Red chilis)
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cayenne

Instructions: 
Heat oil over medium heat and add the veggies. Stir to combine and sauce for about 5-7 minutes until they begin to soften.  Add the spices and stir to combine.  Add the broth, bring to a boil, lower to a simmer and cook until the veggies are tender and cooked through, add the chickpeas and heat through. Add the cocounut milk and cook on low for 10-15 minutes. Season with Bragg's, salt, pepper and cayenne. ​
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    I am an animal loving-Vegan runner, I practice and teach Kundalini Yoga and I love to cook and eat flavorful plant-based food.

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