Girls Just Wanna Eat

Chickpea Curry

Name: Chickpea Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 Tbsp olive oil or coconut oil; 1/2 yellow onion, finely chopped; 1 small red bell pepper, thinly sliced; 3 garlic cloves, minced; 1 Tbsp Thai red curry aste; 1 1/2 tsp ground turmeric; 1 tsp ground ginger; 1/2 tsp black pepper; 3 cups fresh baby spinach or chopped kale; 1 (15-oz) can chickpeas, drained and rinsed; 2 cups unsweetened almond, cashew, or coconut milk; 2 Tbsp creamy peanut butter; 1/2 tsp salt (or more to taste); 1 to 2 Tbsp fresh lime juice to taste; Cooked rice, quinoa, cauliflower rice, or fresh naan; Optional garnishes; Finely chopped fresh cilantro, a dollop of yogurt, and/or pickled shallots

4 servings

분량

10 minutes

활동 시간

30 minutes

총 시간

요리 시작

재료

2 Tbsp olive oil or coconut oil

1/2 yellow onion, finely chopped

1 small red bell pepper, thinly sliced

3 garlic cloves, minced

1 Tbsp Thai red curry aste

1 1/2 tsp ground turmeric

1 tsp ground ginger

1/2 tsp black pepper

3 cups fresh baby spinach or chopped kale

1 (15-oz) can chickpeas, drained and rinsed

2 cups unsweetened almond, cashew, or coconut milk

2 Tbsp creamy peanut butter

1/2 tsp salt (or more to taste)

1 to 2 Tbsp fresh lime juice to taste

Cooked rice, quinoa, cauliflower rice, or fresh naan

Optional garnishes

Finely chopped fresh cilantro, a dollop of yogurt, and/or pickled shallots

방향

Heat oil in a large skillet over medium. Add onion and bell pepper; cook until soft, about 7 to 8 minutes.
Stir in garlic, red curry paste, turmeric, ginger, and black pepper; cook until aromatic, about 2 minutes.
Stir in spinach or kale and cook until the greens wilt, about 1 to 2 minutes.
Add chickpeas and stir to coat in spices. Add milk, peanut butter, and salt, and bring mixture to a gentle simmer for 12 to 15 minutes, until the curry sauce thickens.
Stir in fresh lime juice. Taste and adjust seasonings as needed (you may want a pinch more salt).
Spoon curry over grain of choice and add desired garnishes.

노트

From Rachel: When I made this, I thought adding the spinach so soon would make it far too wilty. Plus, I was out 😁. So instead we added a can of baby corn (drained and rinsed) which has no flavor like spinach, and a cup of chopped broccoli, which does have flavor hence only 1 cup. We also thought it tasted better with a few tablespoons of brown sugar.

From Joy: soooo tasty! Surprisingly, adding the spinach so early turned out just fine—wilty, but tasty still. My son Luke had a fun idea for his 2nd serving (yes! We liked it!): he took a piece of warm naan bread, spread a little hummus on it, then topped it with rice and curry. See pic (not pretty, but tasty, haha).

영양 정보

1회 제공량

0.75 cup curry

칼로리

258 kcal

지방 전체

15 g

포화 지방

1.5 g

불포화 지방

트랜스 지방

콜레스테롤

나트륨

670 mg

탄수화물 전체

24 g

식이섬유

8 g

총 당류

5 g

단백질

9 g