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.