Vegan Dosas

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Andrea's Recipes
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1 cup (120 g) spelt flour or all-purpose, gluten free flour (I used 1 cup chapati flour.)

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon curry powder

1/2 cup (120 ml) almond milk (or soy, or rice, etc.)

3/4 cup (180 ml) water

cooking spray

1 batch Coconut Curry Sauce , heated

grated coconut

cucumber pieces, sliced with a vegetable peeler

cilantro leaves

5 cloves garlic

1 onion, peeled and finely diced

1 carrot, peeled and finely diced

1 green pepper, finely diced (I used Tequila Hybrid.)

2 medium hot banana chilies, minced (I used a Big Jim chile.)

2 tablespoons cumin, ground

1 tablespoons oregano

1 tablespoons coarse sea salt

1 tablespoons turmeric

4 cups (960 g) cooked or canned garbanzo beans

1/2 cup (125 g) tomato paste (I used an entire 6 ounce/170 g can.)

2 tablespoons chopped fresh cilantro (optional, my addition)

1 medium onion, peeled and chopped

2 cloves garlic, minced

1/2 teaspoon cumin, ground

3/4 teaspoon sea salt (coarse)

3 tablespoons (30 g) curry powder

3 tablespoons (30 g) spelt flour or all-purpose gluten-free flour

3 cups (720 ml) vegetable broth

2 cups (480 ml) coconut milk

3 large tomatoes, diced

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