Thai Peanut Curry with Chickpeas
This particular curry uses chickpeas instead of the traditional tofu that you’d see in a Thai curry, and I really enjoyed the change of pace. It’s packed with flavor thanks to the garlic, onions, and warm spices like cumin, cardamom and coriander.
Servings: 10 servings
Heat olive oil in a large pan over medium heat. Add onions, garlic and ginger and saute until the onions are translucent.
Add all of the spices and let them toast for 1 min, stirring constantly
Add the coconut milk and peanut powder
Add rest of the ingredients (broth through sugar)
Bring to a boil, cover and reduce to a low simmer for at least 30 minutes, but the dish can be simmered as long as 1-2 hours
Top each serving with 1 tsp chopped roasted cashews
Calories: 194kcal | Carbohydrates: 34.8g | Protein: 7.3g | Fat: 3.7g | Saturated Fat: 1.5g | Sodium: 495mg | Fiber: 7.4g | Sugar: 3.8g