30 Minute Vegan Chickpea Curry with kale and a wealth of aromatics in a full-bodied curry sauce. This healthy weeknight curry is easy to make and perfect for meal prep.
| Prep time | Total time |
|---|---|
| 10m | 30m |
Ingredients
| Ingredient | Quantity |
|---|---|
| olive oil | 1 Tbsp. |
| yellow onion diced | 1/2 |
| red bell pepper diced | 1 |
| garlic minced | 3 cloves |
| chopped or roughly torn kale | 3 cup |
| ground turmeric | 1 1/2 tsp. |
| ground ginger | 1 tsp. |
| salt | 1/2 tsp. |
| black pepper | 1/4 tsp. |
| unsweetened almond cashew, or coconut milk | 2 cup |
| creamy peanut butter | 2 Tbsp. |
| red thai curry paste | 1 Tbsp. |
| chickpeas, drained and rinsed | 1 15 oz. can |
| Rice noodles, or quinoa for serving |
Directions
- Heat oil in a large nonstick skillet over medium heat. Add onion and bell pepper; cook 3 minutes, or until tender. Add garlic and kale; cook until kale is wilted; about 2 minutes. Stir in turmeric, ginger, salt and pepper.
- Pour in milk and mix in peanut butter and curry paste. Add chickpeas and bring mixture to a simmer; cook 10 to 12 minutes, until sauce slightly thickens.
- Serve over rice, noodles, or quinoa. Add a dollop of Greek (or coconut) yogurt, a squeeze of fresh lime juice and fresh cilantro, if desired.
Source: dishingouthealth.com