Perfect for Fall Veggie Curry

Name: Perfect for Fall Veggie Curry
Ingredients: 1 Tablespoon Canola Oil; 4 leaves Kale, Stems Removed And Cut Into Ribbons; 1 whole Zucchini, Halved Lengthwise And Cut Into 1/4 Inch Slices; 1 Shallot, Thinly Sliced; 3 cloves Garlic, Finely Minced; 3 Medium-sized Heirloom Tomatoes, Cut Into A Large Dice; 2 teaspoons Curry Powder (I Used Hot Curry, But Whatever You Have Would Work); 13 cups Vegetable Stock (or Water); 1 can (15 Oz. Size) Chickpeas, Rinsed And Drained; Salt And Pepper, to taste; Brown Rice For Serving; Greek Yogurt For Garnish (optional)

12 ingredients

14 steps

Ingredients

1 Tablespoon Canola Oil
4 leaves Kale, Stems Removed And Cut Into Ribbons
1 whole Zucchini, Halved Lengthwise And Cut Into 1/4 Inch Slices
1 Shallot, Thinly Sliced
3 cloves Garlic, Finely Minced
3 Medium-sized Heirloom Tomatoes, Cut Into A Large Dice
2 teaspoons Curry Powder (I Used Hot Curry, But Whatever You Have Would Work)
13 cups Vegetable Stock (or Water)
1 can (15 Oz. Size) Chickpeas, Rinsed And Drained
Salt And Pepper, to taste
Brown Rice For Serving
Greek Yogurt For Garnish (optional)

Directions

1

1.
2

Heat oil in a large skillet over medium heat.
3

Add kale and zucchini, stir, cover, and let cook for approximately 5 minutes or until the kale has wilted and the zucchini has begun to soften.
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2.
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Add the shallot and garlic and cook for a minute or two, stirring frequently, until the garlic is fragrant and the shallot begins to turn translucent.
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3.
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Add the tomatoes and curry powder.
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Stir to combine, then add the vegetable stock.
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Cover and let simmer for 5 minutes.
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4.
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Stir the chickpeas into the mixture and season with salt and pepper.
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Cover and simmer for another 5 minutes or until all the veggies are tender.
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5.
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Serve curry over brown rice, topped with a dollop of Greek yogurt.