Chickpea and Kale Curry

Ingredients:

  • 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

Instructions:

  • 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, for 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 the remaining quinoa and curry for later use.