Vegetarian Peanut Curry (African Inspired)
""At first this was inspired by Senegalese peanut soup which has Asian influences but it evolved more into a South African curry with the addition of dried fruit which is optional if you don't like fruit in your curry. This turned out very flavorful and filling. The peanut butter is an undertone and not overpowering. It's packed full of good fats, fiber and protein. I made this Vegetarian but you could easily add chicken broth and chicken. I made this mild but you could increase the chilies to spice it up. Next time I may try chopped fresh tomatoes and green onions on top, or a fresh cucumber and tomato salad alongside. Enjoy!"..."
INGREDIENTS
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2 tablespoons coconut oil or 2 tablespoons peanut oil
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1 large white onion, chopped
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2 carrots, peeled and grated
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1-2 jalapeno, minced
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3 garlic cloves, minced
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1 tablespoon ginger, fresh grated or 1 tablespoon ginger paste
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1 lime, zest of
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3 tablespoons curry powder (I think this would work with almost any type but I used Madras)
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1 tablespoon ground coriander
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1/2 teaspoon crushed red pepper flakes
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2 (14 ounce) cans vegetable broth
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1 (8 ounce) can tomato sauce
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1 (14 1/2 ounce) can diced tomatoes, with juice
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2/3 cup creamy peanut butter
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1 (13 1/2 ounce) can coconut milk
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2 (15 ounce) cans garbanzo beans, drained and rinsed (chickpeas)
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1/2 cup dried apricots, chopped (optional)
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1/2 cup golden raisins (optional)
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Sea salt, to taste (I used 2 tsp)
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Cooked brown rice, to serve
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Nonfat yogurt, to serve
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Cilantro, chopped, to serve
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Lime wedges, to serve
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