Coconut Curry with Veggies
1 tbls olive oil, coconut oil or ghee
1/2 onion, sliced
3 garlic cloves
Fresh ginger, 2 thumbs worth
Veggies (whatever you have, about 1 – 3 cups)
1 can chickpeas
1 tbls curry powder
1 tsp ground cumin, coriander and turmeric
1 can full fat coconut milk
1 cup broth water
Handful of kale
Salt and pepper to taste
Garnish: Lime slices, spoon of yogurt fresh mint and cilantro
Heat the oil over medium high heat, add the onions and cook for a couple of minutes to begin to soften. Add in the garlic, ginger, veggies and spices, tossing well. Cook a few minutes, tossing often.
Add the chickpeas toss. Add in the coconut milk and broth- simmer about 5-7 minutes uncovered to thicken the sauce. Add in the torn kale and remove from heat. Add salt and pepper to taste.
Top with a squeeze or two of lime (this really helps it pop), a spoon of plain yogurt and fresh mint and cilantro.
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