Peanut Chickpea Curry
Peanut Chickpea Curry
Servings
4
Ingredients
- 1 onion, peeled and diced
- 2 garlic cloves, minced
- 2 tsp fresh ginger, minced
- 2 red chillis
- 1 green bell pepper
- 2 tsp curry powder
- 1 potato (sweet or regular), peeled and diced into small cubes
- 14 oz can chickpeas, drained
- 1 cup of vegetable broth
- 1 cup of coconut milk (full fat)
- 1 cup kale or spinach
- ¼ cup peanut butter
- Salt and pepper to taste
Optional to Serve
- Lime wedges
- Coconut yogurt
- Brown rice
Instructions
In a large saucepan, heat oil over medium high heat. Add the diced onion and cook for 5-10 minutes until softened and beginning to lightly brown. Add the minced ginger, garlic, and chillis to the pan and cook for another 3 minutes. Next, trim the green pepper sides away from the seeds and cut into 1 inch dice. Add the diced green pepper and curry powder to the pan.
Peel and dice the potato into small cubes and add to the pan along with the broth, coconut milk, and the chickpeas that have been drained and rinsed..
Bring the mixture to a boil then reduce to a simmer until the potato is fork tender and cooked through (about 15-20 minutes).
Meanwhile, remove stems from the kale and finely chop. Once the potato has cooked through add the chopped kale and peanut butter. Cook for about 4-5 minutes until the kale has softened.
Season with salt and pepper. If the mixture gets too thick you can thin it out with more broth or coconut milk. Serve with brown rice. Option to garnish with peanuts. Enjoy!
