Tuesday, November 6, 2012
Red Curry Chickpeas & Garlic Kale
One Year Ago Today Acorn Squash & Pine Nut Strudel with Chile Vinaigrette
Two Years Ago Today Dark Chocolate Pumpkin Torte
Chickpeas, russet potatoes, carrots and tomatoes slow simmered in coconut milk and red curry paste with fresh basil and garlicky kale.
Red Curry Chickpeas
3 tbl coconut oil, divided
1 medium red onion, small dice
5 garlic cloves, minced, divided
1 carrot, 1/4" slices
1 russet potato, peeled, medium dice
1-15oz can chickpeas, drained and rinsed
1 tbl red curry paste
1 cup coconut milk
1 cup diced tomatoes
1 tbl tamari (or coconut aminos for gluten free)
1 tbl lime juice
1 tbl palm sugar (or organic light brown sugar)
8 thai basil leaves, roughly chopped (or regular basil)
salt and pepper
1 head kale, stems removed, roughly chopped
Saute the onion and 3 garlic cloves in 2 tbl of coconut oil until tender, 5 minutes.
Add the carrot, potato, chickpeas and red curry paste and season with salt and pepper. Cook 5 minutes more.
Add the coconut milk, tomatoes, tamari, lime, palm sugar and basil. Bring to a boil, reduce to a simmer and cover. Cook for 20 minutes or until the potatoes are completely cooked through.
In another saute pan, combine 1 tbl of coconut oil and the remaining garlic and turn on the heat. Once the garlic is fragrant, add the kale and season with salt and pepper. Once the kale has wilted, add 1/2 cup water and continue to cook until all of the water has evaporated.