Curry Chickpeas with Kale stew and Cauliflower Rice.
A quick, flavorful, healthy and filling meal for when you are on the go and need something hearty and filling.
Ingredients
- 2 TBSP of Olive oil can always use more if needed
- 3 cups of chickpeas either dry or canned
- 1 Leaf of kale
- 1/2 of a yellow sweet onion
- 1/2 TBSP of minced garlic you can always put more or less based on preference
- 1 1/2 TSP of curry powder this is to taste
- 2 cups of coconut milk unsweetened
- Juice of 1/2 of lemon
- 1/4 cup of nutritional yeast
- Salt and pepper to taste
- Rice or cauliflower rice
- Optional:
- Ginger to taste
- Turmeric to taste some people prefer more of a turmeric taste in this stew and all those anti inflammatory properties!
Instructions
- In a pot add the oil, onion and garlic until translucent, not burned.
- Add chickpeas.
- Add coconut milk and nutritional yeast, stir.
- Add curry powder, ginger(optional), make sure you stir so it doesn't stick.
- Add salt and pepper to taste.
- Add lemon juice, stir and taste if the stew needs any more of the above ingredients.
- Cook stew on low heat for about 15-20 minutes, watching to make sure coconut milk doesn't completely evaporate, add more if needed. Add cut kale leaf to pot, stir and serve with your choice of rice or cauliflower rice in my case. You can either wait till kale is soft or if you prefer it to be more raw, it's up to you! Enjoy!