We grew a garden this year and our kale has been doing really well. Now we are faced with the problem of how in the world to use it all…
This is a nice and easy vegetarian meal if you like yellow curry and you have kale you need/want to use. 🙂
Ingredients:
2 T. olive oil
1 T plus 1/2 tsp curry powder
1 c. onions, diced
2 garlic cloves, minced
1 1/2 c. kale, stems removed and chopped
1 can coconut milk (13.5 oz)
2 cans garbanzo beans, drained (you may use just one can if you prefer- I actually cooked mine from dry beans in the crockpot the day before but cans work just fine)
1/2 c. tomato sauce
1 tsp sugar
dash salt
4 tsp lemon juice
Rice for serving
Directions:
Heat oil in a skillet on medium/medium high. Add curry powder and cook while stirring for 1-2 minutes until aromatic. Add onions, garlic and kale and cook until onions are clear (about 2-3 minutes). After that, add the coconut milk, garbanzo beans, tomato sauce, salt, and sugar. Stir it all together and then allow it to simmer for 5 minutes or so. I served mine over brown rice.
Original recipe: http://www.alaskafromscratch.com/2015/12/29/chickpea-curry-with-kale
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