Meatless Monday: Indian Tacos

• Vegetarian
• Gluten free

• Produce

  • 2 cups Chickpeas, Cooked
  • 1 Cucumber, small
  • 4 cloves Garlic
  • 2 tbsp Ginger
  • 1 bunch Kale
  • 2 tbsp Mint
  • 1 Onion
  • 3 Tomatoes, small

• Canned Goods

  • 1/2 cup Coconut milk

• Condiments

  • 2 tbsp Lime juice

• Baking & Spices

  • 1 tbsp Curry powder
  • 1/4 tsp Garam masala
  • 2 tsp Mustard seed
  • 1/4 tsp Red pepper
  • 1 1/4 tsp Salt

• Oils & Vinegars

  • 2 tsp Coconut oil
  • 1 tsp White wine vinegar

• Nuts & Seeds

  • 1 1/2 tsp Cumin

• Bread & Baked Goods

  • 8 Corn tortillas

• Dairy

  • 1 cup Yogurt, Vegan

Found on vegangretchen.com

Description

Ingredients

• TACOS:
• 2 teaspoons Coconut Oil
• 2 teaspoons Mustard Seed
• 1 Onion, diced
• 2 Tablespoons Ginger, minced
• 3 cloves Garlic, minced
• 1 Tablespoon Curry Powder
• 1 teaspoon Cumin
• ¼ teaspoon Red Pepper (optional)
• ¼ teaspoon Garam Masala
• 1 teaspoon Salt
• 3 small Tomatoes, chopped
• ½ cup Coconut Milk
• 1 bunch Kale, remove stem and slice thin
• 2 cups Chickpeas, cooked
• 1-2 Tablespoons Lime Juice
• 8 Corn Tortillas, warmed
• RAITA:
• 1 small Cucumber, peeled and seeded
• 1 cup Vegan Yogurt
• 2 tablespoons Mint, minced
• 1 tablespoon Lime Juice
• 1 small clove Garlic, minced
• ½ teaspoon Cumin
• ¼ teaspoon Salt
• 1 teaspoon White Wine Vinegar

Directions

• TACOS: Heat a large pot over medium high heat. Add in Coconut Oil. Once it has melted add mustard seeds. Cook for about 60 seconds until the mustard seeds start to pop.
• Reduce the heat to medium and stir in onions. Saute for 5 minutes until onions are translucent. Add in garlic and ginger. Saute for another 2 minutes until the garlic is fragrant. Stir in curry powder, cumin, red pepper, garam masala and salt. Add in tomatoes to deglaze pan. Stir in coconut milk and let mixture cook for 10 minutes.
• Stir in kale and chickpeas. Cook for an additional 10 minutes until kale is wilted. Stir in lime juice (start with 1 Tablespoon) and taste for salt.
• Serve in warmed corn tortillas with chutney and vegan raita.
• RAITA: Grate the cucumber into a large bowl. Add remaining raita ingredients, stir to combine. Taste for salt. Keep in refrigerator until ready to serve.