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Chickpea pancakes with indian spiced sweet potato 🥞🍠🌿 serves 4 Ingredients • 1 cup coconut yoghurt • 500g sweet potatoes, cubed • 1 small onion, diced • 1 tsp mustard seeds • 2 garlic cloves, minced • 1 tsp grated ginger • 1/2 tsp ground turmeric • fresh coriander, to serve Chickpea pancake • 1 and 3/4 cup chickpea flour • 1 tsp mustard seeds • 1/2 tsp ground turmeric • 1/2 tsp bicarb soda Method 1. For the pancakes, whisk all the ingredients together and season with salt and pepper. Whisking constantly, add 1 and 1/2 cups cold water to form a smooth batter. Set aside. 2. Poke holes in the sweet potatoes with a fork and microwave on high for 7-10 mins until tender but not really soft. 3. Heat oil in a non stick frying pan over high heat and add onion and mustard seeds. Cook until onion is golden. Stir in the garlic, ginger and turmeric. Add in the cubed sweet potato and cook for 3 mins. Transfer to a bowl. 4. Pour some of the chickpea batter into the same pan and cook for 1 min each side or until cooked through. Repeat with the rest of the batter. 5. Place slightly cooled pancakes on plates and spoon over coconut yoghurt. Top with potato mixture and sprinkle over fresh coriander. Serve and enjoy! #vegan #vegetarian #savourypancakes #sweetpotato #veganmeal #veganrecipes #coconutyoghurt #whatvegetarianseat #vegandinner #indianinspired #veganfood #healthy #vegansofinstagram #vegetarianrecipes #whatveganseat #homemade #vegancooking #govegan #veganism #delicious #veganfeed https://www.instagram.com/p/Bnib_AjH3Dq/?utm_source=ig_tumblr_share&igshid=fx3agpbsbp44
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This Coconut Milk Baked Chicken recipe offers a flavorful twist on traditional baked chicken. The coconut milk marinade infuses the chicken with richness and subtle sweetness, complemented by the aromatic flavors of garlic, ginger, and curry powder.
Ingredients: 4 chicken breasts. 1 cup coconut milk. 2 cloves garlic, minced. 1 tablespoon ginger, grated. 1 tablespoon soy sauce. 1 tablespoon lime juice. 1 teaspoon curry powder. Salt and pepper to taste. Fresh cilantro for garnish.
Instructions: Preheat oven to 375F 190C. In a bowl, mix together coconut milk, minced garlic, grated ginger, soy sauce, lime juice, curry powder, salt, and pepper. Place chicken breasts in a baking dish. Pour coconut milk mixture over the chicken, ensuring it's well coated. Cover the baking dish with foil and bake for 25-30 minutes, or until chicken is cooked through. Remove foil and broil for an additional 5 minutes to brown the top. Garnish with fresh cilantro before serving.
Prep Time: 15 minutes
Cook Time: 35 minutes
Wadna Galore
Curried Tofu Scramble is a flavorful and protein-packed vegan breakfast or brunch option. The combination of spices gives it a delicious Indian-inspired taste, while the tofu provides a satisfying texture similar to scrambled eggs.
Ingredients: 1 block firm tofu, drained and crumbled. 1 tablespoon olive oil. 1 small onion, chopped. 2 cloves garlic, minced. 1 bell pepper, diced. 1 teaspoon curry powder. 1/2 teaspoon turmeric powder. 1/4 teaspoon cumin powder. Salt and pepper to taste. 2 tablespoons nutritional yeast optional. 2 tablespoons chopped fresh cilantro optional.
Instructions: In a big skillet over medium heat, warm up the olive oil. Add the onion and garlic, and saut until they become soft. Cook the bell pepper until it becomes soft. Tofu crumbles should be added to the skillet along with curry, turmeric, cumin, salt, and pepper. Saut the tofu for five to seven minutes, stirring now and then, or until it's well heated and beginning to turn golden. Before serving, top with chopped cilantro and nutritional yeast, if using.
Prep Time: 10 minutes
Cook Time: 10 minutes
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