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Kale Curry, Red Peppers and Chickpeas

May 28, 2015

 

1 medium onion roughly chopped

1 heaped teaspoon finely chopped garlic

1 inch fresh ginger finely chopped

1 teaspoon ground coriander

1 teaspoon red curry powder

1 teaspoon ground cumin

½ teaspoon turmeric

¼ teaspoon Sandra’s Spice

½ - ¾ cup coconut water

2 teaspoons apple cider vinegar

2 teaspoons tomato paste

1 15oz can organic chickpeas

6 cups roughly chopped kale

2 red peppers roughly chopped

¼ cup finely chopped cilantro

¼ cup unsweetened coconut flakes

¼ cup sliced almonds

1 peach finely chopped

 

In a medium sauté pan over medium heat, lightly coat with cooking spray. Add onions, garlic and stir until onion start to turn translucent.  Reduce heat to low.

 

In a small bowl add ginger, coriander, curry powder, cumin, turmeric, Sandra’s Spice, ½ cup coconut water, 1 teaspoon apple cider vinegar and mix well. Add spice mixture and chickpeas to sauté pan and stir for 2-3 minutes. Add red peppers, stir for 3 minutes and remove from heat.

 

In a medium sauté pan over medium high lightly coat with lemon oil, 1 teaspoon apple cider vinegar, kale and stir until kale is coated. Add chicken or vegetable stock, reduce heat to medium and stir until kale has reduced about 2 minutes and remove from heat.

 

In a medium sized serving dish, add kale, chickpeas and stir until uniform. Before serving add peaches, cilantro, unsweetened coconut flakes and sliced almonds.

 

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The information contained on this website and any third party links are for educational purposes only and not intended to treat, prevent or cure medical conditions. Always consult your medical provider before making any dietary changes.

 

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