Chickpea and Kale Curry

Embrace the comfort of Indian flavors with a 25-minute curry that also happens to be vegan. This meatless main offers plenty of protein thanks to quinoa and chickpeas, and boasts 40% of your daily fiber goal. Coconut milk lends velvety richness, while a mix of peanut butter and spices give the sauce rich flavor. A flourish of fresh herbs at the end brightens and freshens the dish.

2 teaspoons olive oil

½ cup chopped red bell pepper

⅓ cup chopped yellow onion

3 cups chopped lacinato kale

2 teaspoons minced garlic

1 teaspoon curry powder

½ teaspoon ground ginger

½ teaspoon kosher salt

¼ teaspoon black pepper

1 tablespoon creamy natural peanut butter

1 ½ cups unsweetened refrigerated coconut milk (such as Silk)

1 cup canned unsalted chickpeas, rinsed and drained

1 tablespoon fresh lime juice

1 cup cooked quinoa

2 tablespoons cilantro sprigs

Directions at cookinglight.com

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