Vegan Oil-free Thai Peanut Coconut Curry Chickpeas with Avocado

•Lemon Pepper & Garlic Brussels Sprouts.

•Steamed Jasmine Rice.

•Avocado.

• AF Plantains.

AF= MEANS. AIR FRIED FOR THE PEOPLE CURSING IN FRONT OF THE SUNDAY SCHOOL TEACHER. STOP IT.

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•890000 Cloves Of Garlic.

•1 Scotch Bonnet Pepper.

•3 Sprigs of Thyme.

• 3Red Pearl Onions.

•2 Stalks Green onions.

• 1 Cup Coconut Milk.

•2 Tbsp Thai Peanut Sauce.

Spices Used To The Instructions Of The Ancestors.

•2Tbsp Mild Grace Curry Powder.

•Badia Complete Seasoning.

• ⅛Tsp Smoked Paprika.

•Onion Powder.

•⅛ Tsp All Spice.

•6000 Bottles of Garlic Powder.

•¼ Tsp Minced Ginger.

•2 Cans Chickpeas.

Method:

•On Medium heat into a Cast Iron or Nonstick Pan.

• Burn Curry Powder for about 5 mins.

• Add the other spices mentioned to Pan

.Wake up Spices for 2 minutes.

•Add Chopped Onions, Scotch Bonnet Pepper, Thyme, And Garlic along with the Coconut Milk, stirring well.

•Let it simmer for about 10 minutes before adding, Chickpeas.

•Add Chickpeas.

•Add Peanut Sauce & Stir.

• Stir, cover, and turn the stove down to low and let it simmer for 5-8 minutes.

For the Brussels Sprouts.

I used Lemon Pepper& Onion Salt Seasoning then Grill in my grill pan.

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