This coconut-curry spread, based on chickpeas and cannellini beans is rich with spices and coconut. Aside from serving it in romaine leaves as suggested in this recipe, you can find many other uses for it — it makes a great dip but it’s even better as a sandwich spread. Recipe and photo contributed by Annie Oliverio of An Unrefined Vegan.
Continuing reading Coconut Curry Lettuce Wraps on VegKitchen
from VegKitchen http://bit.ly/2sRfMSL
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