Peanut Chickpea Curry

Peanut Chickpea Curry

Peanut Chickpea Curry

Print This Page

Peanut Chickpea Curry

Servings

4

Ingredients

Optional to Serve

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!

Holistic Cooking & Nutrition Counseling

Are you ready to Get Started?

JOIN this month’s FREE Intuitive Healthy Cooking Class!

May 19th 6:00pm EST

Roasted Eggplant Stacks with Pistachio Arugula Pesto, Faro, and Goat Cheese!

 

Sign Up for Free Class!

    Do you consent to joining our mailing list?

      Do you consent to joining our mailing list?

        To download this recipe, you must join our mailing list. Do you consent?

          To view this video, you must join our mailing list. Do you consent?