Quick, easy, tasty. Curry is the best.
Source: Bakerita | Serves: 6 | Time: 30 min
Changes: replaced onion with fennel bulb; skipped fresh ginger (allergy); replaced ginger powder with ground allspice
1 tbsp coconut oil or avocado oil
1 medium fennel bulb, diced
3 cloves garlic, minced
2 tsp curry powder
1 tsp turmeric
1¼ tsp ground allspice
½ tsp garlic powder
¼ tsp cayenne powder
1 tsp kosher salt, add more to taste
2 #carrots, sliced into thin coins
5 cups #broccoli florets
1 can #chickpeas, drained and rinsed
1 (15 ounce) 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
Heat a medium-sized saucepan over medium-low heat. Add the oil and fennel. Saute until translucent, about 5 minutes. Add the garlic and ground spices and cook for another minute.
Add the carrots, broccoli, chickpeas, 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.
Bakerita recommeds you serve with rice, but I went with a low cal, low carb option -- Miracle Noodles.