Meatless Monday – Mexican Curry
Flavors of The Fusion!
A beautiful bowl of healthy and delicious ingredients come together for a warm fantastic food fusion delivered with love! Presenting the Mexican Curry that has a thick, deeply and savory sauce, plant-based style!
This dish is oh-so-good, which is bursting with Mexican flavors from the tomatillo and jalapeno merged with the comforting tastes of red potatoes, chickpeas and kidney beans. This recipe is very easy to prepare that I guarantee will become a family favorite. Serve it by itself or on top of brown rice or any way you like.
Feeling hearty? Then let’s begin…
Mexican Curry
Ingredients:
4 red potatoes, diced
1 15-oz can chickpeas, rinsed and drained
1 15-oz can red kidney beans, rinsed and drained
1 onion, diced
10-12 tomatillos peeled and washed
1/3 cup cilantro leaves
1 clove garlic
½ pumpkin seeds
1 jalapeno, seeded (keep seeds if you want spicy)
sea salt & pepper to taste
Instructions:
- In a pot, sauté the onions and potatoes with some water, for 5-7 mins. or until onions become soft. Add the chickpeas and red kidney beans.
- Blend the tomatillos, cilantro, garlic, jalapeno and pumpkin seeds with enough water.
- Transfer the blended mixture to the pot and let it cook over medium heat for about 15-20 minutes or until potatoes are soft. Season with sea salt and pepper. Serve and enjoy!
Question: Do you love Mexican dishes? What other plant-based ingredients you wish to add for more flavor? Post your feedback in the comments section below! Send in your request recipes too!
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