Name: Chickpea Chole (mild yellow curry)
Yield: 4 - 6 People
Ingredients: 2 oz olive oil; 1 Medium Red Onions; 2 Green Peppers (small dice); 2 Medium Squash (remove seeds, small dice); 1 Can Chick Peas (drained); 4 Tbsp Curry Seasoning; 12 cherry tomatoes (quartered); 2 Cans Coconut milk (mixed well); 2 Tbsp Melinda's Habenero/Mango Sauce; 2 Tbsp Salt

Chickpea Chole (mild yellow curry)

Serve over brown rice, quinoa, or soba noodles.*Garnish with toasted almonds, dried fruit, and chopped cilantro.

CourseMain Dish
ChefPatrick Stark
Recipe TypeVegan

Servings

4 - 6 People

Servings

4 - 6 People

Chickpea Chole (mild yellow curry)

Serve over brown rice, quinoa, or soba noodles.*Garnish with toasted almonds, dried fruit, and chopped cilantro.

CourseMain Dish
ChefPatrick Stark
Recipe TypeVegan

Servings

4 - 6 People

Servings

4 - 6 People

Ingredients

2 ozolive oil

1 MediumRed Onions

2 Green Peppers small dice

2 Medium Squash remove seeds, small dice

1 Can Chick Peas drained

4 TbspCurry Seasoning

12 cherry tomatoes quartered

2 Cans Coconut milk mixed well

2 TbspMelinda's Habenero/Mango Sauce

2 TbspSalt

Instructions

Heat up oil and sweat onions till clear. Add peppers and zucchini and cook another 2-3 minutes till ALMOST soft.
Add drained chick peas with seasoning. Add coconut milk. Add Melinda's.
Fold in tomatoes, bring to a simmer and turn off.
Taste and adjust seasoning. *Garnish with toasted almonds, dried fruit, and chopped cilantro

Recipe Notes

Hot Sauce

Melinda’s Mango Habanero Hot Sauce

$3.99

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