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Alright, don’t linger, let’s plan this parker's chana curry menu with 20 components which are definitely easy to acquire, and we have to process them at the very least through 5 actions. You should invest a while on this, so the resulting food could be perfect.

Ingredients Parker's Chana Curry:

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

Parker's Chana Curry step by step:

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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