Chickpea and Kale Curry

Ingredients

• 1 can chickpeas, rinsed & drained
• 1/2 cup peas (frozen or fresh)
• 1 medium butternut squash
• 1 medium sweet potato
• 2 medium onions, diced
• 3 garlic cloves, minced
• 4 cups fresh kale, stems removed
• 3 ribs celery, diced
• Cilantro and green onions, optional, as garnish
Sauce
• 1 can low-fat coconut milk
• 2 cups vegetable broth
• 4 tbsp red curry paste
• 1 tsp cumin
• 3 tsp cornstarch
• Chili powder, salt & pepper, to taste

Instructions

1. Drain and rinse chickpeas.
2. Dice your butternut squash (substitute 1 cup diced carrots if squash is not in season) and sweet potato into 1-in cubes.
3. Warm a large wok or saucepan over medium heat and add 1 tbsp olive oil + onion + garlic.
4. Sauté onions and garlic in oil. Then add in your curry paste and spices and allow flavors to combine.
5. Next add the coconut milk, broth, sweet potatoes, squash and chickpeas. Allow this to simmer 15-20 minutes until potatoes and squash have softened and sauce has thickened.
6. In the last 5 minutes, add in your peas and kale and cook until the kale leaves have softened.