Creamy Curried Kale & Chickpeas over Carrot Rice

Slightly Modified Recipe by Fat Free Vegan | Serves: 6 | Time: ~35 min

Ingredients

1 tbsp EVO

1 large onion, chopped

4 cloves garlic, chopped

2 tsp powdered ginger

3 tsp cumin

2 tsp coriander

2 tsp turmeric

1/2 teaspoon red pepper flakes

Dash of cayenne

8 cups chopped #kale, stems removed, packed

1 cup vegetable broth

1 cup almond milk

1 cup raw #cashews

2 tbsp nutritional yeast

2 tbsp tomato paste

2 15- ounce cans #chickpeas, drained and rinsed well

Salt to taste

Rice, for serving

Instructions

Heat EVO in a large, non-stick skillet over medium-high heat. Add onion and cook until softened and beginning to brown, 4-5 minutes, adding water by the tablespoon if needed to prevent sticking.

Add the garlic and cook for 1 minute.

Add the remaining spices and cook for another minute, stirring constantly to prevent burning.

Reduce heat to medium. Stir in the kale and vegetable broth. Cover and cook until the kale is bright green and tender, about 5 minutes, stirring occasionally.

While the kale is cooking, put the milk, cashews, nutritional yeast, and tomato paste in the blender and puree until smooth. When the kale is done, add it to the blender and blend until smooth.

Transfer blended mixture back to the skillet and bring to a simmer. Check seasonings and add more to taste. Stir in chickpeas and continue simmering about 10 minutes. Add salt to taste and serve over carrot rice.

What today was like

I have the cold that's going around AND I have flipping E COLI. I was very lazy. I was nauseous in the morning so I had pretzels. I had veggie broth with thai noodles and leftover shiitakes for lunch. I've had a lot of water and a decent amount of Diet Dr. Pete. And I've managed to eat a good portion of this. Less than 2,000 steps, because E COLI.