YIELDS
2 servings
PREP TIME
COOK TIME
TOTAL TIME
- 4 tomatillos, sliced in half
- 1 jalapeños, deseeded and sliced
- 2 tbsp dried cilantro
- 3 garlic cloves
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1/4 cup red onion, diced
- 1 tbsp curry powder
- 3 tbsp almond milk
- 1 cup water
- 1 15 oz can chickpeas
- juice from 1 lime
- 4 tomatillos, sliced in half
- 1 jalapeños, deseeded and sliced
- 2 tbsp dried cilantro
- 3 garlic cloves
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1/4 cup red onion, diced
- 1 tbsp curry powder
- 3 tbsp almond milk
- 1 cup water
- 1 15 oz can chickpeas
- juice from 1 lime
Directions
1. Set your oven to broil. Line a baking sheet with tinfoil.
2. Place tomatillos, sliced in half, face down on the baking sheet. Add the jalapeños to the pan. Broil for about 10 minutes, until the skin of the tomatillos starts to brown and blister.
3. Remove tomatillos and jalapeños from the oven and add to a small bowl with the cilantro, garlic, salt, pepper, and 1 tbsp olive oil. Blend using an immersion blender until smooth. Set aside.
4. In a medium sized pot, heat the other 1 tbsp olive oil over medium low heat. Add the red onion and curry and stir well. Cook for a minute or two until onion softens.
5. Add salsa verde, almond milk, and water. Stir well and bring to a boil then reduce to a simmer.
6. Add chickpeas and simmer for about 30 minutes, until flavors infuse and the curry thickens slightly.
7. Remove from heat and stir in lime juice.
8. Serve over rice.
Vegan Italian Pasta Puttanesca
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Photo: Lauren Sacerdote
