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Curried Chickpea Gnocchi Primavera with Cilantro Pesto


3 cups plain, unsweetened coconut milk beverage (from a carton)
1/2 teaspoon salt
Freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
2 teaspoons curry powder
1 1/2 cups chickpea flour chickpea flour

1 cup tightly packed cilantro leaves
2 large cloves of garlic
2 oz raw cashews
1 cup diced tomatoes
2 tablespoons lemon juice
1/2 teaspoon salt
freshly ground black pepper

1 tablespoon coconut oil
1 cup sliced zucchini
1 cup sliced red pepper
1/2 cup sliced red onion
1 large carrot, grated



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