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Chickpea Curry With Yucca [Vegan, Gluten-Free]

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This curry is nutty, filling, and perfect for a night in. It comes together in just four simple steps and includes only whole ingredients. Enjoy this healthy meal over some rice or a baked potato!

Chickpea Curry With Yucca [Vegan, Gluten-Free]

Calories

430

Serves

4

Ingredients

  • 2 cups cooked chickpeas
  •  2 cups of yucca pieces
  • 1/2 cup of sweet corn
  • 1 carrot
  • 1 onion
  • 4 tomatoes
  • 1 stalk of celery
  • 2 cloves of garlic
  • 1 teaspoon curry powder
  • 1/2-inch of fresh ginger
  • 1/2 teaspoon of turmeric
  • 2 cups of vegetable broth
  • 1 tablespoon oil
  • Salt to taste

Preparation

  1. Chop the carrot, onion, celery, tomatoes, garlic, and ginger.
  2. Heat a little oil in a pot and prepare a sauce with all the vegetables.
  3. When the sauce is ready, add the chickpeas, yucca, corn, and spices. Stir well and pour the vegetable broth in.
  4. Bring the broth to a boil and lower the heat to medium and cook for 20-25 minutes until the broth is reduced.

Nutritional Information

Per Serving: Calories: 430| Carbs: 74 g | Fat: 9 g | Protein: 7 g | Sodium: 293 mg | Sugar: 13 g

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AUTHOR & RECIPE DETAILS


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Comforting meat-free dinners that are varied, colorful, and delicious. Vegan food has always called my attention because it is varied, colorful, and delicious; there are surprising combinations which create extraordinary and unexpected tastes. However, the most important fact is that no animal has to get hurt in order to eat well. I went vegan in 2011 and it was the best choice I have ever made. First, I did it to save animals, but then later I realized how beneficial it was for both the environment and health. I love trying new recipes and share my vegan creations with everyone, that is why I started my blog Vegspiration, where anyone can find something to get inspired and take the path towards veganism.


 

 

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