Mexi-Curry
This recipe has a lot of ingredients, but they all go into one pot and just simmer for a while. It's actually pretty easy to make, yet delivers on heaps of flavor.
It's animal free. Plant-based. Vegan. .
Ingredients
1 13 oz can coconut milk
1/2 small can chipotles and sauce
1 can garbanzos, drained and rinsed
1 can red beans, drained and rinsed
6 cloves garlic, smashed and minced
1/4 red onion, diced
2 poblano peppers, diced
1 jalapeno, minced
1 serrano, minced
1 long hot pepper, sliced into rings
1 tbl spicy brown mustard
1/4 cup nutritional yeast
1 tbl sriracha
1 tbl white balsamic or white vinegar
3 tbls olive oil
1/3 cup water
1 tbl turmeric
1 tbl paprika
2 tsps celery seed
2 tsps aleppo pepper flakes or crushed pepper flakes
2 tsps caraway seed
3 tsps salt
2 tsps black pepper
1 tsp garlic powder
1 tsp cayenne powder
2 tea bags, black tea or earl grey
Add everything to a large pot, except the beans and tea.. Bring to a boil and then reduce to a simmer. Add beans and tea. Continue to simmer. After 10 minutes remove tea bags and discard. Simmer for 10 more minutes.
