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.
Recipe by The Best Video Recipes for All at https://recipes-for-all.com/chickpea-and-kale-curry/