Easiest Way to Prepare Perfect Parker's Chana Curry

Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, parker's chana curry. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Parker's Chana Curry is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Parker's Chana Curry is something which I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have parker's chana curry using 20 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Parker's Chana Curry:

1. Prepare 1 can Chickpeas (drained)
2. Prepare 1/4 cup Frozen peas
3. Get 1 Sweet potato diced into cubes
4. Take 1 Potato diced into cubes
5. Take 14 oz Can of crushed tomatoes
6. Make ready 1 tbsp Ginger finely chopped
7. Get 4 clove of garlic finely chopped
8. Get 1 Red bell pepper chopped
9. Take 1/2 Onion chopped
10. Take 1/2 cup Fresh cilantro chopped
11. Make ready 1/2 cup Vegetable broth
12. Make ready 1/3 cup Light coconut milk
13. Take 3 tbsp Creamy peanut butter
14. Get 3 medium Kale leaves chopped
15. Prepare 1 Cayenne pepper
16. Make ready 4 tsp Garam masala
17. Prepare 4 tsp Curry powder
18. Prepare 1 packages Garlic naan
19. Get 1 tbsp Coconut oil (or any oil of choice)
20. Make ready 1 Salt

Instructions to make Parker's Chana Curry:

1. Saute onion, garlic, and ginger in coconut oil in a large pot. While it's saut?ing add 2 teaspoons of the curry powder and 2 teaspoons of the garam masala. Saute ingredients for 2-3 minutes.
2. Add tomatoes, peas, potatoes, sweet potatoes, cilantro, salt, bell pepper, chickpeas, vegetable broth, and cayenne pepper over medium heat and cover. Cook for 20-30 minutes or until potatoes are tender.
3. In a small bowl mix together peanut butter and coconut milk until smooth. Add peanut mixture and kale to pot and continue to cook an additional 10 minutes.
4. Add additional garam masala and curry powder to your taste. I enjoy deep flavor so I always use all 4 teaspoons (if not more).
5. Serve with toasted naan.

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