It's lunchtime. You just went running. Your mom wants you to make something with the random stuff in her fridge, like leftover couscous and expired kale that your sister-rabbit bought on Thanksgiving. You have 20 minutes before nap time.
I saw this curry in one of my favorite blogs and I was saving it for such an occasion. It turned out so healthy and tasty. But not tasty in a healthy way. Tasty in an I'm-hungry-and-this-is-full-of-flavor way. Excuse the cliche, but this is way more than the sum of its parts.
Easy Savory Vegan Chickpea Curry With Kale
(Serves 2)
Ingredients:
- 2 shallots, sliced
- 1 clove garlic, pressed, or 1 T minced garlic
- 3 T olive oil
- 1 big handful kale, not too stemmy
- 1 8oz can of tomato sauce
- 1 15oz can of chickpeas, rinsed and drained
- 1-2 T curry powder, to taste
- 1-2 t dried ginger, to taste
- 1 handful raisins (optional)
- 2 c prepared cousous (I used whole wheat)
- Plain yogurt, for topping (optional)
Instructions:
- Heat oil, garlic, shallots, and spices, and cook until everything starts to get nice and brown and spatters all over the place.
- Add the kale and cook until it starts to wilt (just a minute or so, probably).
- Add the tomato sauce, raisins, and chickpeas and cook on low until chick peas start to get a little soft.
- Serve over couscous with yogurt.
Enjoy,
Tofu
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