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 !
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