peanut tomato curry with chickpeas, yams, cabbage grilled onions & peppers, cilantro, jasmine rice (VEGAN) [ GF ]

Rinse jasmine rice under cold water until water runs clear. Combine rinsed rice, 2.25 cups water, 1/2 tsp salt and 1 tsp oil (optional) in a medium saucepan. Bring to a boil, then reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest covered 10 minutes; fluff with a fork before serving.

Preheat oven to 425°F (220°C). Toss the cubed yams with 1 tbsp oil, 1/2 tsp salt and 1/4 tsp black pepper on a rimmed baking sheet in a single layer. Roast 20–25 minutes, turning once, until tender and caramelized.

While yams roast, toss cabbage wedges or shreds, bell pepper strips and onion rounds with the remaining 1 tbsp oil, 1/2 tsp salt and 1/4 tsp black pepper. After the yams have roasted about 10 minutes, add the cabbage, peppers and onion to the sheet (or a second sheet) and roast another 12–15 minutes until cabbage edges are browned and onion and peppers are tender. Alternatively, grill onion rounds and peppers on a hot skillet or grill pan until charred and softened (3–5 minutes per side). Remove vegetables from oven and keep warm.

In a large skillet or medium saucepan, heat 1 tbsp oil over medium heat. Add the finely diced onion and cook 4–5 minutes until translucent. Add the minced garlic and grated ginger and cook 30–45 seconds until fragrant.

Stir in tomato paste and the spices: cumin, coriander, turmeric, smoked paprika, red chili flakes, 1 tsp salt and 1/4 tsp black pepper. Cook 1 minute to bloom the spices.

Add crushed tomatoes, peanut butter, coconut milk and 1 cup vegetable broth. Whisk or stir until peanut butter is fully incorporated and mixture is smooth. Bring to a gentle simmer.

Add the drained chickpeas and simmer on low for 10–12 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld. If the curry becomes too thick, add up to 1/2 cup additional water or broth to reach desired consistency.

Fold the roasted yams and most of the roasted/grilled cabbage, peppers and onions into the curry. Heat together 2–3 minutes so the vegetables warm through and absorb the sauce. Taste and adjust seasoning with soy sauce/tamari (if using) and additional salt, pepper, or chili flakes.

Stir in lime juice and half of the chopped cilantro. Remove from heat.

Spoon jasmine rice into bowls, ladle the peanut tomato curry with chickpeas and vegetables over the rice. Garnish with remaining cilantro and toasted peanuts. Serve hot with lime wedges on the side.

To serve

jasmine rice

water

salt

neutral oil or vegan butter (optional)

yams (peeled, cut into 1-inch cubes)

green cabbage (core removed, cut into 1-inch wedges or thick shreds)

red or orange bell pepper (sliced into 1/2-inch strips)

yellow onion (cut into 1/2-inch rounds for grilling)

olive oil or neutral oil

black pepper

canned chickpeas (drained & rinsed)

canned crushed tomatoes (or tomato passata)

peanut butter (smooth, natural)

light coconut milk

vegetable broth or water

garlic (minced, about 2 cloves)

fresh ginger (grated)

yellow onion (finely diced)

tomato paste

ground cumin

ground coriander

turmeric

smoked paprika

red chili flakes (adjust to heat preference)

ground black pepper

fresh cilantro (chopped)

fresh lime (juiced)

toasted peanuts (coarsely chopped, optional)

soy sauce or tamari (gluten free if needed, optional to adjust seasoning)

PEANUT TOMATO CURRY

Make PEANUT TOMATO CURRY Recipe in just 1h . peanut tomato curry with chickpeas, yams, cabbage grilled onions & peppers, cilantro, jasmine rice (VEGAN) [ GF ]

Peanut Tomato Curry Recipe

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