Serves 2 (serving size: 1/2 cup quinoa and 1 cup curry mixture)
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.
2 teaspoons olive oil
1/2 cup chopped red bell pepper
1/3 cup chopped yellow onion
3 cups chopped lacinato kale
2 teaspoons minced garlic
1 teaspoon curry powder
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon creamy natural peanut butter
1 1/2 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
Added sugars 0g
Calcium 48% DV
Potassium 20% DV
How to Make It
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 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.
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