My name is Miriam. I believe in honoring God by keeping our temples healthy and holy. Disclaimer: I'm not a doctor, registered nurse, or licensed dietician, just a home-schooling mom. Any information I provide is for general education purposes only. I recommend that everyone work alongside their personal physician while pursuing treatment for any condition.
About Me
- Miriam
- I have a health ministry for friends, family, and health lovers world-wide. I'm totally into all-natural and avoid chemicals, food additives, etc. even in my cosmetics. I am working toward eating Vegan, Organic, and raw as much as possible (my family too). I'm married, and have two teen daughters that I homeschooled up until high School and two grown step kids. Optimal Health - God's Way ".....and the fruit thereof shall be for meat (FOOD), and the leaf for MEDICINE." Ezekiel 47:12 KJV
Wednesday, November 16, 2016
5 Ingredient Coconut Curry Chickpeas recipe (vegan, gluten-free, soy-free)
Love this! So good and healthy!
I use all organic ingredients in this. Instead of cornstarch I use tapioca flour. Also, I make my own red curry paste that I found on google.
From this website: http://pinchofyum.com/5-ingredient-coconut-curry
I use all organic ingredients in this. Instead of cornstarch I use tapioca flour. Also, I make my own red curry paste that I found on google.
From this website: http://pinchofyum.com/5-ingredient-coconut-curry
prep time:
cook time:
total time:
serves: 3-4
INGREDIENTS
- 1 can coconut milk
- 2 tablespoons red curry paste
- 2 small heads broccoli (and/or other veggies of choice)
- 1 can chickpeas, rinsed and drained
- ½ tablespoon cornstarch dissolved in 2 tablespoons cold water
- optional: minced garlic or onion
- 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 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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