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Categories:Viewed: 36 - Published at: 9 years ago
Ingredients
- 1 Tablespoon Canola Oil
- 4 leaves Kale, Stems Removed And Cut Into Ribbons
- 1 whole Zucchini, Halved Lengthwise And Cut Into 1/4 Inch Slices
- 1 Shallot, Thinly Sliced
- 3 cloves Garlic, Finely Minced
- 3 Medium-sized Heirloom Tomatoes, Cut Into A Large Dice
- 2 teaspoons Curry Powder (I Used Hot Curry, But Whatever You Have Would Work)
- 13 cups Vegetable Stock (or Water)
- 1 can (15 Oz. Size) Chickpeas, Rinsed And Drained
- Salt And Pepper, to taste
- Brown Rice For Serving
- Greek Yogurt For Garnish (optional)
Method
- 1.
- Heat oil in a large skillet over medium heat.
- Add kale and zucchini, stir, cover, and let cook for approximately 5 minutes or until the kale has wilted and the zucchini has begun to soften.
- 2.
- Add the shallot and garlic and cook for a minute or two, stirring frequently, until the garlic is fragrant and the shallot begins to turn translucent.
- 3.
- Add the tomatoes and curry powder.
- Stir to combine, then add the vegetable stock.
- Cover and let simmer for 5 minutes.
- 4.
- Stir the chickpeas into the mixture and season with salt and pepper.
- Cover and simmer for another 5 minutes or until all the veggies are tender.
- 5.
- Serve curry over brown rice, topped with a dollop of Greek yogurt.
