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Kale Curry, Red Peppers and Chickpeas

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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