Parker's Chana Curry

Name: Parker's Chana Curry
Total time: 1200 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 can Chickpeas (drained); 1/4 cup Frozen peas; 1 Sweet potato diced into cubes; 1 Potato diced into cubes; 14 oz Can of crushed tomatoes; 1 tbsp Ginger finely chopped; 4 clove of garlic finely chopped; 1 Red bell pepper chopped; 1/2 Onion chopped; 1/2 cup Fresh cilantro chopped; 1/2 cup Vegetable broth; 1/3 cup Light coconut milk; 3 tbsp Creamy peanut butter; 3 medium Kale leaves chopped; 1 Cayenne pepper; 4 tsp Garam masala; 4 tsp Curry powder; 1 packages Garlic naan; 1 tbsp Coconut oil (or any oil of choice); 1 Salt

Lindsay Parker @cook_2883014

Castaic, California

Delicious!

Lindsay Parker @cook_2883014

Castaic, California

Delicious!

Saved

Ingredients

20 mins

6 servings

1 canChickpeas (drained)
1/4 cupFrozen peas
1Sweet potato diced into cubes
1Potato diced into cubes
14 ozCan of crushed tomatoes
1 tbspGinger finely chopped
4 cloveof garlic finely chopped
1Red bell pepper chopped
1/2Onion chopped
1/2 cupFresh cilantro chopped
1/2 cupVegetable broth
1/3 cupLight coconut milk
3 tbspCreamy peanut butter
3 mediumKale leaves chopped
1Cayenne pepper
4 tspGaram masala
4 tspCurry powder
1 packagesGarlic naan
1 tbspCoconut oil (or any oil of choice)
1Salt

Saved

Steps

20 mins

1

Saute onion, garlic, and ginger in coconut oil in a large pot. While it's saut?ing add 2 teaspoons of the curry powder and 2 teaspoons of the garam masala. Saute ingredients for 2-3 minutes.
2

Add tomatoes, peas, potatoes, sweet potatoes, cilantro, salt, bell pepper, chickpeas, vegetable broth, and cayenne pepper over medium heat and cover. Cook for 20-30 minutes or until potatoes are tender.
3

In a small bowl mix together peanut butter and coconut milk until smooth. Add peanut mixture and kale to pot and continue to cook an additional 10 minutes.
4

Add additional garam masala and curry powder to your taste. I enjoy deep flavor so I always use all 4 teaspoons (if not more).
5

Serve with toasted naan.