Vegetarian

Peanut-garbanzo curry takes 20 minutes to prepare.

Peanut-garbanzo curry takes 20 minutes to cook.

Peanut-garbanzo curry makes 8 servings.

The ingredients for Peanut-garbanzo curry are:

Peanut oil, 1 tbsp
Onions, raw, 1 large, chopped
Jalape?o pepper, 1, diced (keep some seeds or not, depending on how much heat you like)
Fresh ginger root, grated, 1 tbsp
Zest of 1 lime
Curry powder, 3 tbsp
Ground coriander, 1 tbsp
Red pepper flakes, 0.5 tsp
Vegetable broth, 3.75 cups (2 14-oz cans)
Tomato sauce, 8-oz can
Diced tomatoes, 14.5-oz can, with juice
Chunky or creamy peanut butter, 2/3 cup
Light coconut milk, 14-oz can
Chickpeas (garbanzo beans), 2 15-oz cans, drained/rinsed (or equivalent cooked from scratch)
Dried apricots, dried, minced, 0.5 cup
Golden raisins, 0.5 cup (not packed)
Salt, 1 tsp

Here is how you make Peanut-garbanzo curry:

Prep time increases if you cook the chickpeas from scratch--but the cost goes down by quite a bit!Heat oil in a large pot over medium heat. Add onion, carrots and jalape?o; saute till soft, 7-8 minutes.Add garlic, ginger, lime zest & saute another 3 minutes. Add spices and saute briefly to release fragrance.Stir in broth, tomato sauce, & diced tomatoes; bring to a boil. Stir in peanut butter, reduce heat, simmer till it melts.Stir in coconut milk, chickpeas, & dried fruit. Simmer 10 minutes. Salt to taste.Serve in bowls over brown rice or quinoa. Top with a dollop of plain yogurt & some chopped fresh cilantro.Serving Size: 8 1-cup servings.Number of Servings: 8Recipe submitted by SparkPeople user RUTHXG.

The nutritional information for Peanut-garbanzo curry is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 410.6

• Total Fat: 17.7 g
• Cholesterol: 0.0 mg
• Sodium: 1,323.5 mg
• Total Carbs: 50.6 g
• Dietary Fiber: 9.6 g
• Protein: 12.0 g

The dietary needs meet for Peanut-garbanzo curry is Vegan