Peanut Butter Curry

Hey family! Sometimes you have to step out of your comfort zone in order to find your greatness. I did just that with my newest creation. Fairly recently, I tried authentic Indian food for the first time at a restaurant called New Krishna Indian Cuisine in Sharonville, Ohio. The owners were so welcoming and even guided us through all of their vegan options on the buffet. I enjoyed the food so much that I said one day I'll add Indian to my list of cuisines. Yesterday was the day. I decided not to look at others' recipe, but to actually do this completely on my own (crazy right?) well my craziness paid off with this one. Here's the magic

Ingredients:

1- 15 oz can of chickpeas (drained and washed)

1- handful of fresh kale (frozen kale can be incorporated)

1- Medium sweet potato (peeled and chopped)

1- Large carrot (sliced thin)

3- Small red, orange, and yellow peppers (sliced thin)

1/2 of a yellow onion (chopped)

3-Cloves of garlic

1- Can of your favorite coconut milk

1- Spoonful of coconut oil

1-Spoonful of peanut butter

Curry powder

Ginger ( if you don't have any, which I didn't, use nut meg or cinnamon)

Turmeric

Cumin

Cinnamon

Garlic powder

Onion powder

Red pepper

Salt

Pepper

Sugar *only like a tablespoon*

*Your favorite grain (quinoa, brown rice, etc.)

Directions:

1. In a large saucepan, warm a spoonful of coconut oil on medium heat. Add onions and let it cook for 5 minutes or until it browns.

2. Add garlic, sweet potatoes, chickpeas, peanut butter and coconut milk and let it cook for 1 minute.

3. Add all the spices (to taste) and allow it to boil. Then, reduce the heat to medium and allow it to simmer uncovered for 20 minutes.

4. Add the kale in the last 5 minutes of cooking. Reduce the heat to low until the consistency is to your liking.

Pair it with your grain of choice.

Enjoy,

DeidreVee