Burmese Chickpea Curry Toast (Dairy-Free, Vegan)
Open-faced chickpea curry sandwiches for a savory breakfast, made dairy-free and vegan with coconut milk and served on toasted bread.
Ingredients
- 4 Bread slices
- 1 can Chickpeas (canned)
- 1/2 medium Onion
- 2 cloves Garlic
- 2.54 cm Ginger
- 1 tbsp Curry powder
- 1/2 can Coconut milk
- 1 tbsp Tomato paste
- 1 tbsp Vegetable oil
- 1/4 cup Cilantro
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Toast bread slices to your liking.
- 2Sauté chopped onion, garlic, and ginger in vegetable oil until softened.
- 3Add curry powder and tomato paste. Cook for 1 minute.
- 4Add chickpeas and coconut milk. Simmer for 15-20 minutes, or until sauce has thickened.
- 5Spoon chickpea curry onto toasted bread slices.
- 6Garnish with chopped cilantro and serve.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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