Chickpea Curry Taquitos (Vegan + Gluten Free)

Chickpea Curry Taquitos with Mint Chutney + Tamarind sauce.
Flava flavvvvva. I’m so thankful and lucky to know Indian food. Every time I walk into our local Indian market it just smells soooooo freakin beautiful. Ahhh. So I decided to make a fun little taquito situation that I hope you’ll enjoy. Tag me on instagram @thedailykale if you try it!

Chickpea Curry Taquitos
Recipe by The Daily Kale

Ingredients:
Chickpea curry:
1/2 red onion (chopped)
1/2 can coconut milk
1 can of chickpeas (drained)
1 tbsp. gahram masala
Pinch of black pepper
Pinch of cayenne (optional)
Pinch of garlic powder
1/8 tsp turmeric
Pinch of salt
8 oz can of tomato sauce
Splash of lime juice
1 tbsp. @Lakanto golden ( or coconut sugar)

Directions:
Sauté the onions on medium for a minute and then add in the spices and monk fruit and stir. Add in everything else and simmer for 10-15 min. covered.

Mint chutney :
1/4 cup mint
1/4 cup cilantro
1 tsp lime juice
1 almond milk greek yogurt (1/2 cup + 1tbsp) (Kite Hill)
3 tbsp green onions
Pinch of cumin
1 tbsp golden monkfruit or coco sugar
2-3 tbsp coconut milk can*
1/2 fresh jalapeño (seeded and optional*)

Directions:
Blend everything together until it’s a smooth creamy sauce consistency. Add in the coconut milk little by little, you may not need 3 tbsp.

Tamarind sauce :
1 tbsp. tamarind paste
3 tbsp. golden monkfruit or coco sugar
6-8 tbsp. water
1/4 tsp Salt
1/4 tsp Ginger
Pinch of : Garam masala, Cayenne + Cumin

Directions:
Stir everything together in a bowl. In a small sauce pan simmer on low. Reduce for 10-15 minutes . Keep a close eye making sure not to burn!
Air fry taquitos for 5-10 minutes at 375, keeping an eye on them! an additional 5 minutes might be necessary if you’d like them more crunchy.
Enjoy !