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23Ingredients
40Minutes
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Ingredients
US|METRIC
3 SERVINGS
- 1/4 cup chopped onion (40 g)
- 4 cloves garlic
- 1 inch ginger (knob of)
- 1/2 tsp. oil
- 1/2 tsp. ground cumin
- 1/2 tsp. ground coriander (or more)
- 1/4 tsp. canela
- 1/4 tsp. cardamom (optional)
- 1/3 tsp. cayenne (or more)
- 1/2 tsp. turmeric (or more)
- 3 Tbsp. peanut butter (or more, or almond butter)
- 1/2 cup non-dairy milk (125 ml, like coconut or almond milk)
- 3/4 cup water (187.5 ml, or broth)
- 1/2 red bell pepper (sliced)
- 1/2 cup sliced carrots (64 g, or more)
- 1/2 cup summer squash (56.5 g, or more sliced, or zucchini)
- 15 oz. chickpeas (425.24 g, drained and washed or 1.5 cups cooked, or use cooked lentils)
- 1 1/2 cups cooked lentils
- 1/2 tsp. salt (or more)
- 1 tsp. sugar (or more, or other sweetener of choice)
- 1 tsp. lime juice (1/2 to)
- 1/4 cup chopped cilantro (4 g, or use 2 tbsp thai basil)
- pepper flakes (to taste)
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