WHAT YOU NEED
curry:
1 t coconut oil
5 green onions, or 1/4 white onion, finely chopped
1 1/2 t ginger
1 1/2 t garlic powder
1 t curry
1/2 t turmeric
1 t onion powder
1/2 t garam masala
1/2 t salt + pepper, more to taste
1 1/2 t coconut aminos, or soy sauce, more to taste
1 can coconut milk
1 can chickpeas, kidney beans, or cannellini beans, drained and rinsed
1/4 cup water, to thin if needed
1 1/2 T red curry paste
2 cups chopped kale, or spinach
curry:
1 t coconut oil
5 green onions, or 1/4 white onion, finely chopped
1 1/2 t ginger
1 1/2 t garlic powder
1 t curry
1/2 t turmeric
1 t onion powder
1/2 t garam masala
1/2 t salt + pepper, more to taste
1 1/2 t coconut aminos, or soy sauce, more to taste
1 can coconut milk
1 can chickpeas, kidney beans, or cannellini beans, drained and rinsed
1/4 cup water, to thin if needed
1 1/2 T red curry paste
2 cups chopped kale, or spinach
rice:
1 cup white jasmine rice
2 cups water
HOW TO MAKE
Begin by cooking your rice as instructed on packaging.
In a skillet heat your coconut oil and saute the onion on medium heat for a few minutes until soft. Add the spices up to salt and pepper. Tossing for 30 seconds.
Add the coconut milk, drained and rinsed beans, curry paste, coconut aminos. Mix well to combine. Cover and allow to simmer for 30 minutes, adding water to thin if needed (starting with 1/4 cup). Give it a taste, adding more tamari, salt, and pepper to your liking. Lastly, add in chopped kale and toss until softened.Serve with rice and more red chili flakes.
