Mushroom sauce with coconut milk

Ingridients

1 basket of mushrooms (500 g)

1 cup chickpeas

1 stem stem

1 can of coconut milk

2 tablespoons cornstarch

3 small teaspoons red pepper powder

1/2 teaspoon curry mixture

1/2 teaspoon turmeric

sol

oil

Preparation

Chop the leek and fry it in oil. Add the sliced ​​champignons and fry all together until all the liquid has evaporated. Add half a can of coconut milk and one cup of cooked chickpeas (or other legumes). Add two tablespoons of cornstarch to the rest of the coconut milk and mix well and add to the toasted champignons. Mix well, add spices (salt, three small teaspoons of red pepper powder and curry and turmeric to taste) and bring to a boil. Serve with rice with peas and a seasonal salad.

Call me

Ring three times in the good night
She was anywhere
Let’s kidnap ourselves from silence
Silence suffocates me
As the day goes by, I’m empty
Everything is so stupid
He would give half the kingdom
Just to hear you
Call me, help me
Call me on the old number
I almost don’t feel it
Don’t play
Leave all that nonsense
Trample the words of everything
Don’t be crazy, decide
Cheat, prove yourself
Sweetest, at least come on
I am alone and I am afraid