Vegetarian Peanut Curry (african Inspired)

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• 2 tablespoons olive oil or 2 tablespoons peanut oil
• 1 large 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 apricot, chopped (optional)
• 1/2 cup golden raisin (optional)
• sea salt, to taste (i used 2 tsp)
• cooked brown rice, to serve
• nonfat yogurt, to serve
• cilantro, chopped, to serve

Recipe

• 1 heat oil in a large pot over medium heat.
• 2 add onion, carrots and jalapeno and sauté until almost soft about 8 minutes.
• 3 add garlic, ginger and lime zest and sauté another 3 minutes.
• 4 add spices and sauté until fragrant.
• 5 stir in broth, tomato sauce and diced tomatoes and bring to a boil.
• 6 stir in peanut butter, reduce heat and simmer until it melts.
• 7 stir in coconut milk, garbanzo beans and dried fruit and simmer for another 10 minutes.
• 8 salt to taste.
• 9 put cooked brown rice in bowls and ladle curry over rice. top with a dollop of yogurt and cilantro.