Ingredients
- 2 tablespoons coconut oil or 2 tablespoons peanut oil
- 1 large white onion, chopped
- 2 carrots, peeled and grated
- 1-2 jalapeno, minced
- 3 garlic cloves, minced
- 1 tablespoon ginger, fresh grated or 1 tablespoon ginger paste
- 1 lime, zest of
- 3 tablespoons curry powder (I think this would work with almost any type but I used Madras)
- 1 tablespoon ground coriander
- 1/2 teaspoon crushed red pepper flakes
- 2 (14 ounce) cans vegetable broth
- 1 (8 ounce) can tomato sauce
- 1 (14 1/2 ounce) can diced tomatoes, with juice
- 2/3 cup creamy peanut butter
- 1 (13 1/2 ounce) can coconut milk
- 2 (15 ounce) cans garbanzo beans, drained and rinsed (chickpeas)
- 1/2 cup dried apricots, chopped (optional)
- 1/2 cup golden raisins (optional)
- Sea salt, to taste (I used 2 tsp)
- Cooked brown rice, to serve
- Nonfat yogurt, to serve
- Cilantro, chopped, to serve
- Lime wedges, to serve
How to Make
-
Step 1: Heat oil in a large pot over medium heat. Add onion, carrots and jalapeno and sauté until almost soft about 8 minutes.
-
Step 2: Add garlic, ginger and lime zest and sauté another 3 minutes. Add spices and sauté until fragrant.
-
Step 3: Stir in broth, tomato sauce and diced tomatoes and bring to a boil. Stir in peanut butter, reduce heat and simmer until it melts.
-
Step 4: Stir in coconut milk, garbanzo beans and dried fruit and simmer for another 10 minutes. Salt to taste.
-
Step 5: Put cooked brown rice in bowls and ladle curry over rice. Top with a dollop of yogurt, cilantro, and a squeeze of lime juice.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.