Active Time
10 Mins
Total Time
25 Mins
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.

How to Make It

Step 1

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.

Step 2

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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