My high protein peanut butter curry! #vegan
➡️ Main nutrients:
👉🏽Over 100 grams of total protein!
👉🏽Complete essential amino acid profile, Iron, calcium, omega-3, zinc, copper, manganese, magnesium, phosphorus, folate, potassium, fiber, biotin, molybdenum, selenium, pantothenic acid, vitamin A, B1, B2, B3, B6, C, E & K!
(Feeds up to 4-6 people)
➡️ Organic Ingredients:
✅ 1 brown onion - diced
✅ Thumb of ginger - grated
✅ 4 large garlic cloves - minced
✅ 2 cups of chickpeas
✅ 1 large sweet potato - diced
✅ 6 large kale leaves - diced
✅ 4 or 5 large ripe tomatoes- diced
✅ 5 Tbsp peanut butter
✅ 1 Tbsp maple syrup
✅ 2 Tsp cumin powder
✅ 2 Tsp Turmeric powder
✅ 2 Tsp coriander powder
✅ 1/2 Tsp chilli powder
✅ 2 cups filtered water - plus more
✅ Bunch of fresh coriander - roughly chopped
✅ Salt to taste
✅ 2-3 cups whole grain basmati rice
✅ Coconut yogurt to serve
✅ Peanuts to garnish
✅ Cook the rice in a pot with filtered water.
✅ In a pan with oil or water add onion and simmer for 2mins, then add garlic & ginger and simmer for a further minute.
✅ add the tomatoes and simmer until it makes a purée then add all the spices - mix well.
✅ Add 2 cups of filtered water, sweet potato, chickpeas, maple syrup and peanut butter - cook until it combines well and sweet potato becomes soft.
✅ Remove pan from the heat.
✅ Add the kale and coriander - mix well and let rest for 2mins.
✅ Add salt to taste and it’s ready to serve.
✅ You may need to add more water during the process.
✅ Serve with coconut yogurt and peanuts.
#fitwithplants #curry #vegancurry