Vegetarian Peanut Curry (African Inspired)
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Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 268.4
- Total Fat: 10.1 g
- Cholesterol: 0.0 mg
- Sodium: 653.9 mg
- Total Carbs: 37.6 g
- Dietary Fiber: 6.1 g
- Protein: 7.9 g
View full nutritional breakdown of Vegetarian Peanut Curry (African Inspired) calories by ingredient
Introduction
Created for the Dining on a Dollar contest. 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. Created for the Dining on a Dollar contest. 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.Number of Servings: 10
Ingredients
-
2 tablespoons olive oil or 2 tablespoons peanut oil
1 large white 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
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 lite coconut milk
2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed
1/2 cup dried apricots, chopped (optional)
1/2 cup golden raisins (optional)
sea salt, to taste (I did not use salt)
cooked brown rice, to serve
nonfat yogurt, to serve
cilantro, chopped, to serve
Directions
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. (If using)
9. Put cooked brown rice in bowls and ladle curry over rice. Top with a dollop of yogurt and cilantro.
Serving Size: Makes 8-10 One cup Servings
Number of Servings: 10
Recipe submitted by SparkPeople user BEACH_NUT.
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. (If using)
9. Put cooked brown rice in bowls and ladle curry over rice. Top with a dollop of yogurt and cilantro.
Serving Size: Makes 8-10 One cup Servings
Number of Servings: 10
Recipe submitted by SparkPeople user BEACH_NUT.