Mexi-Curry

This dish combines smoky Mexican chipotles and Indian spices. Both cuisines are hot and spicy. I think they meld rather brilliantly.

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.

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