This colorful vegetarian curry combines both curry powder and ground ginger with coconut milk, lime juice, peanut butter and a variety of good-for-you veggies. Garlic, onions, sweet peppers and Lacinato kale are paired with buttery, tender chickpeas which provide a protein-punch; another protein-packed item to serve with this quick-and-easy weeknight curry is cooked quinoa for serving.
(To view this recipe, click on the following link: http://www.cookinglight.com/recipes/chickpea-and-kale-curry)
‘Chickpea & Kale Curry’
- (I used a can of light coconut milk in this recipe*)
Tagged: chickpeas, coconut milk, Cooking Light, Cooking Light magazine, curry, curry powder, garlic, kale, kale and chickpea curry, Lacinato kale, lime juice, onions, peanut butter, red bell pepper, sweet bell peppers, vegetarian, vegetarian curry