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VEGAN PROTEINS
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Vegan spicy veggie curry
Curry my life away #veganfoodshare #curry #whatveganseat #spicy #vegana #vegan #curry #crueltyfree #vvfam · · · ´ ´ INGREDIENTS 1 can coconut milk 2 tablespoons curry powder or red curry pasta 2 small heads broccoli (and/or other veggies of choice) 1 can chickpeas, rinsed and drained (save the bean water aka aquafaba!) 1/2 tablespoon cornstarch dissolved in 2 tablespoons cold water optional: minced garlic or onion INSTRUCTIONS Saute broccoli (and onion/garlic if you’re using it) in a tablespoon of oil. After a few minutes, add the coconut milk and let simmer for 5-8 minutes. The broccoli should soften but still be tender-crisp. Add the curry powder/paste to the pan and whisk it until it combines with the coconut milk. Add the chickpeas. Bring to a slight boil and add the cornstarch. Boil for about a minute, then reduce heat and let cool slightly. Sauce will thicken as the mixture cools
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