Embrace the comfort of Indian flavors with a 25-minute curry that also happens to be vegan. This meatless main offers plenty of protein thanks to quinoa and chickpeas, and boasts 40% of your daily fiber goal. Coconut milk lends velvety richness, while a mix of peanut butter and spices give the sauce rich flavor. A flourish of fresh herbs at the end brightens and freshens the dish.

This Story Originally Appeared On cookinglight.com

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Greg DuPree

Recipe Summary

active:
10 mins
total:
25 mins
Yield:
Serves 2 (serving size: 1/2 cup quinoa and 1 cup curry mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Place 1/2 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.

Nutrition Facts

409 calories; fat 15g; saturated fat 5g; protein 15g; carbohydrates 53g; fiber 11g; sugars 6g; added sugarg; sodium 595mg; calcium 48% DV; potassium 20% DV.