Source: Bakerita | Serves: 4-6 | Time: 30 min
Changes: used yellow instead of white onion
1 tbsp coconut oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 tsp freshly minced ginger
2 tsp curry powder
1 tsp turmeric
1 tsp ground ginger
½ tsp garlic powder
¼ tsp cayenne powder
1 tsp salt
2 #carrots, sliced into thin coins
5 cups #broccoli florets
1 can #chickpeas, drained and rinsed
1 can light coconut milk
1¼ cups vegetable broth (homemade to reduce sodium)
¼ cup creamy peanut butter
2 cups fresh spinach
Juice of ½ a lime
Rice (I did cauliflower rice)
Heat a medium-sized saucepan over medium-low heat. Add the oil and onion. Saute until translucent, about 5 minutes. Add the garlic, fresh ginger, turmeric, ginger powder, curry powder, garlic powder, and salt and cook for another minute.
Add the carrots, broccoli, chickpea, coconut milk, and vegetable broth.
Bring to a simmer and then cover and let cook for 10 minutes, or until the broccoli is tender.
Stir in the peanut butter and then add the fresh spinach and stir until wilted. Add the lime juice into the curry and stir it in.
Serve over rice with lime wedges and chopped peanuts.
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