Thai Kale Coconut Curry

Cuisine: Thai

Serves: 4

• Olive or Avacado Oil
• 2 bunches Kale - 2 bunches
• 1 cup Cauliflower 
• 1/2 cup Carrots
• 1 Tablespoon Thai Curry Paste
• 1 cup Chickpeas (freshly cooked or Canned)
• 1/2 cup diced tomatoes (fresh or canned)
• 1/2 cup frozen peas
• 1 can coconut milk
• Salt and Red Chilli powder to taste
• Cilantro and lime (for garnish)

Preparation:

1. In a large non-stick skillet or pot, heat oil over medium heat.
2. Add Cauliflower and Carrots continue to sautee until vegetables become tender (3-5 mins). Add Salt and red Chilli powder to taste
3. Stir in curry paste to this mixture and saute for a few minutes.
4. Add cooked Chickpeas, Tomatoes, Peas, Coconut milk and bring the mixture to a boil and reduce the heat to simmer the vegetables in coconut milk. Add more water as needed if is too dry.
5. Finally, add KALE  and cover. Simmer until Kale is crispy but cooked.
6. Garnish with finely chopped cilantro and squeeze fresh drops of lime.