Creamy, rich, and packed with veggies and protein! Serve over rice, sweet potatoes or quinoa.
1 tbsp oil (coconut, olive or ghee)
1 cup onions, diced
2-3 cloves garlic, finely chopped or minced
½ tbsp fresh ginger, finely chopped or minced
2 cups zucchini, chopped
1 cup carrots, finely chopped
1 bell pepper, chopped
2 tsp cumin powder
1 tsp coriander
1 tsp turmeric
1 tsp cinnamon
1 tsp salt, or more to taste
½ tsp pepper
2 tbsp lemon/lime juice, or more to taste
½ cup creamy peanut butter
2 cups veggie broth
1 cup coconut milk, canned (see notes)
2 15 oz canned chickpeas, rinsed and drained
Chopped cilantro, basil or parsley
Prep all the ingredients. Heat oil in a Dutch oven/saucepan over medium heat. Sauté onion for 2-3 min until translucent.
Add garlic, ginger and veggies to pan. Sauté for 6-7 min, stirring often to prevent sticking (you can always add a touch of veggie broth or water if you need more liquid or it starts to stick).
Add in cumin, coriander, turmeric, cinnamon, salt and pepper and mix for about 30 sec until combined and fragrant.
Then add in coconut milk and peanut butter and give it a good stir until combined. Then add in veggie broth and chickpeas, mix well.
Cover and bring to a boil, 3-4 mins. Reduce heat to a simmer and continue to cook for about 20 min to allow broth to thicken and veggies to soften (especially if your using carrots, they take the longest). Stir every so often to combine flavors and prevent sticking.
Now add in lemon juice. Taste and see if you need some extra salt or even more lemon juice. At this point you can also add in some baby greens like spinach or kale if you like.
Serve over rice, cooked grains or sweet potatoes and top with cilantro or basil. Enjoy!
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