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Chickpea Massaman Curry with Crispy Garlic & Peanuts
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2 or 4 Serving Dinner

Chickpea Massaman Curry

with Crispy Garlic & Peanuts

Tags: High-Protein Chef's Choice High Fiber Bone Health
Cook Time
4 Servings  |  40 min 2 Servings  |  30 min

Nutrition (per serving)

CALORIES
790
FAT
28g
CARBOHYDRATES
95g
PROTEIN
30g

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INGREDIENTS

  1. ½ cup farro
  2. 4 garlic cloves, peeled and sliced
  3. ¼ cup peanuts
  4. 1 lime, zested and juiced (divided)
  5. 1 oz ginger, peeled and minced
  6. 13.4 oz chickpeas, drained and rinsed
  7. 6 oz grape tomatoes
  8. 4 oz green Swiss chard, leaves roughly chopped and stems thinly sliced
  9. 2 tbsp massaman curry paste
  10. 5.5 oz coconut milk
  11. 1 tsp turbinado sugar
  12. Salt*
  13. 2 tbsp vegetable oil*
  14. *Not included
  15. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  16. For full ingredient list, see Nutrition.
  17. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: peanut, soy, tree nut (coconut), wheat
Tools: Large nonstick skillet with lid, Small saucepan
Cook Time
4 Servings  |  40 min 2 Servings  |  30 min

Nutrition (per serving)

CALORIES
790
FAT
28g
CARBOHYDRATES
95g
PROTEIN
30g

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INSTRUCTIONS

1
Cook the farro

Add farro and a pinch of salt to a small saucepan, cover with 1 inch cold water, and bring to a boil. Reduce heat to medium and cook until farro is tender, 18 to 20 minutes. Drain and return grains to the saucepan, off heat.

2
Make the crispy garlic

Heat 2 tbsp vegetable oil in a large nonstick skillet over medium heat. Add garlic and cook until it starts to brown and bubble at the edges, 3 to 4 minutes. Add peanuts and cook until garlic and peanuts are toasted, another 1 to 2 minutes. Remove nuts and garlic from oil with a slotted spoon and transfer to a small bowl, leaving the oil in the skillet; do not discard the oil. Sprinkle peanuts and garlic with lime zest and a pinch of salt. Toss to combine. (4-serving meal: use 4 tbsp vegetable oil).

3
Make the curry

Heat the reserved oil in the large nonstick skillet over medium-high heat. Add ginger and cook until fragrant, 1 to 2 minutes. Add chickpeas, tomatoes, and Swiss chard and cover with a lid. Cook until chard is wilted and tender and tomatoes begin to soften, 4 to 5 minutes. Add curry paste, coconut milk, sugar, and ¼ cup water. Bring to a simmer and cook until curry thickens, 3 to 4 minutes. Stir in lime juice and a pinch of salt. (4-serving meal: use ½ cup water).

4
Serve

Divide chickpea massaman curry between bowls. Top with farro and sprinkle with crispy garlic and peanuts. Enjoy!

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