Chickpea and Kale Curry
One of our most popular vegetarian curry recipes — try it and you'll see why.
Ingredients
- 2 teaspoons olive oil
- ½ cup chopped red bell pepper
- ⅓ cup chopped yellow onion
- 3 cups chopped lacinato kale
- 2 teaspoons minced garlic
- 1 teaspoon curry powder
- ½ teaspoon ground ginger
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon creamy natural peanut butter
- 1½ cups unsweetened refrigerated coconut milk (such as Silk)
- 1 cup canned unsalted chickpeas, rinsed and drained
- 1 tablespoon fresh lime juice
- 1 cup cooked quinoa
- 2 tablespoons cilantro sprigs
Instructions
- Heat oil in a large nonstick skillet over medium. Add bell pepper and onion; cook, stirring occasionally, until softened, about 5 minutes. Add kale and garlic; cook, stirring often, until kale is softened, about 2 minutes. Stir in curry powder, ginger, salt, and pepper. Add peanut butter; cook, stirring constantly, 30 seconds. Stir in coconut milk and chickpeas, and cook, stirring occasionally, until sauce starts to thicken slightly, 12 to 14 minutes. Remove from heat; stir in lime juice.
- Place ½ cup cooked quinoa in a bowl. Top with 1 cup curry mixture and cilantro sprigs. Refrigerate or freeze remaining quinoa and curry for later use.
One of our most popular vegetarian curry recipes — try it and you'll see why. https://trib.al/dKzsvao
Posted by Cooking Light on Saturday, December 1, 2018
