Chickpeas, kale and a wealth of aromatics simmer in a full-bodied curry sauce with rich depth of flavor. This vegan, gluten-free main comes together in only 30 minutes and is perfect for weeknight cooking. Holy flavor bomb. Is it weird to say I’ve eaten this for breakfast two days in a row now? Talk about a taste bud wake up call!
I think we can all agree it has been a pretty exhausting and mentally draining week. As so, easy, comfort food has been key. The fact that this meal comes together in less than 30 minutes AND it contains peanut butter has made it my ultimate go-to.
And it’s way healthier than the Reese’s pumpkins I’ve been consuming on the daily. Damn you, post-Halloween sales.I know I’ve been on a bit of a kick with curries lately, but I can’t help it!! As the temperatures drop, I find myself craving their warming spice more and more. If I could curry my life, I would.
This comforting curry also happens to have a restorative kick with the addition of inflammation-fighting turmeric and antioxidant-rich citrus. I know I’ve expressed my deeply rooted love for turmeric on numerous occasions, but I can’t get enough. On mornings I’m not eating leftover curry for breakfast (ahem), I actually still add turmeric to my scrambled eggs for an extra nutritional boost. Turmeric, chili paste and peanut butter build the savory backbone of the curry sauce, while bell peppers, kale and chickpeas add a wonderful array of textures. A generous dollop of yogurt adds velvety creaminess and the ultimate silky finish. I also like to finish it off with a squeeze of fresh lime juice for bright flavor and a jolt of freshness.
This curry is a great accompaniment to rice, quinoa, noodles, or whichever whole grain you prefer. One serving has a whopping 9 grams of plant-based protein and hearty fiber. Power to the pulses!Pretty enough to showcase, yet weeknight-fast, it’s the ultimate plant-powered meal. And also the definition of nutritious comfort at its finest, if you ask me.
Bonus: it tastes even better the next day. Helllooo leftovers! Oh how I love thee.
- 1 tbsp olive oil
- ½ yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves of garlic, minced
- 3 cups chopped or roughly torn kale
- 1½ tsp ground turmeric
- 1 tsp ground ginger
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups unsweetened almond or cashew milk
- 2 tbsp peanut butter
- 2 tsp red thai curry paste
- 1 (15 ounce) can chickpeas, drained and rinsed
- Optional toppings: fresh lime juice, Greek (or coconut milk) yogurt, cilantro
- Heat oil in a large nonstick skillet over medium heat. Add onion and bell pepper; cook 3 minutes, or until tender. Add garlic and kale; cook until kale is wilted; about 2 minutes. Stir in turmeric, ginger, salt and pepper.
- Pour in milk and mix in peanut butter and chili paste. Add chickpeas and bring mixture to a boil for 2 minutes. Reduce heat and simmer for 10-12 minutes, until sauce slightly thickens.
- Serve with rice, noodles or quinoa. Add a dollop of Greek (or coconut milk) yogurt, a spritz of fresh lime juice and cilantro, if desired.