Anytime Curry Easy Spice Blend

• Vegan
• Gluten free

• Produce

  • 1 15 oz can Chickpeas
  • 3 tbsp Coriander, ground
  • 1 1/2 tsp Garlic powder
  • 3/4 tsp Ginger, ground
  • 1/2 cup Onion
  • 1 Red bell pepper
  • 1 Zucchini, medium

• Canned Goods

  • 1 1/4 cups Cashew milk or canned "lite" coconut milk

• Baking & Spices

  • 1 tbsp Above curry spice blend
  • 1 1/2 tsp Black pepper, ground
  • 3/4 tsp Cayenne
  • 3/4 tsp Cinnamon
  • 1 tbsp Coconut sugar
  • 3/8 tsp Nutmeg, ground
  • 3/4 tsp Sea salt, fine
  • 3 tbsp Turmeric

• Nuts & Seeds

  • 1 1/4 tbsp Cumin, ground

Found on thevegan8.com

Description

Ingredients

• 3 tablespoons (25 g) turmeric
• 3 tablespoons (16 g) ground coriander
• 1 tablespoon + 1/2 teaspoon (8 g) ground cumin
• 1 1/2 teaspoons (5 g) garlic powder
• 3/4 teaspoon (2 g) cinnamon
• 3/4 teaspoon (2 g) cayenne
• 3/4 teaspoon (2 g) ground ginger
• 1/4 teaspoon + 1/8 teaspoon (1 g) ground nutmeg
• 1 1/2 teaspoons (4 g) ground black pepper
• optional: good pinch of ground cloves
• 1 red bell pepper, chopped
• 1/2 cup chopped onion
• 1 medium zucchini, sliced
• 1 tablespoon of the above curry spice blend (this will give loads of flavor and a good kick of spice to the curry, use just 2 teaspoons for a milder flavor)
• 1 15 oz can chickpeas, drained and rinsed
• 1 1/4 cups cashew milk or canned lite coconut milk
• 1 tablespoon coconut sugar
• 3/4 teaspoon fine sea salt
• optional: serve with white rice
• garnish: fresh lime juice

Directions

• Add all of the spices to a bowl, whisk very very well or optionally, blend in a food processor to ensure good even mixing. Add to a jar and store in your pantry.
• To make your Anytime Curry, this is a quick version I love to make with my blend. Feel free to adjust veggies if you like, I just happened to use my favorite and one that is quick, which is the point of having curry anytime with minimal chopping. You could even use pre-cut veggies from the store for an even quicker lunch/dinner.
• Add bell pepper, onion and zucchini to a large pan with 1/2 cup water and a sprinkle of salt over medium heat. Cover and cook for 8 minutes so that they being to tenderize well. All the water should be evaporated by the 8 minutes, watch closely so the veggies dont stick to the bottom. Add the curry spice blend and stir it around and cook for about a minute. Next, add the milk, sugar, chickpeas and salt. Stir well and bring back to a boil, once boiling, immediately turn to simmer and cover and cook for 10 minutes or until the chickpeas and remaining veggies are at desired tenderness and the sauce has thickened some. You dont want the sauce too cooked down or you wont be able to enjoy all that yummy sauce over your rice. Taste and add anymore salt/sugar if needed. Eat as is or serve over rice and garnish with fresh lime juice. !Tip: Be careful about adding too much rice or it will soak up all that delicious sauce, which you dont want.