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Alright, don’t linger, let’s course of action this parker's chana curry formula with 20 components which are undoubtedly easy to acquire, and we have to process them at the very least through 5 measures. You should devote a while on this, so the resulting food could be perfect.

Composition Parker's Chana Curry:

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

Parker's Chana Curry making:

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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