Zarza rizada al curry estofada

Ingredientes

• 1 tbsp olive oil
• 1 large bunch kale, chopped
• 1 1/2 tsp curry powder, divided - Or make your own
• 1/2 tsp salt, divided
• 1/8 tsp pepper
• 1 cup hot water
• 6 oz tomato paste
• 1/2 cup light coconut milk
• A small handful of roasted cashews (optional)
• For the spiced chickpeas:
• 2 tsp sweet paprika
• 1/2 tsp cumin
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1 tbsp extra virgin olive oil
• 1- 15oz can chickpeas, drained
• Cooked rice or quinoa

Preparación

1. 1

   Heat olive oil in a large deep skillet. Add kale, 1/2 teaspoon curry powder, 1/2 teaspoon salt salt and black pepper and sautee over medium heat for 3-4 minutes, tossing occasionally

2. 2

   In the meantime, combine hot water and tomato paste in a medium bowl and carefully whisk well until the tomato paste dissolves. Add coconut milk, 1 teaspoon curry powder and 1/2 teaspoon salt, mix well and add it to the skillet. Cover and simmer for 30 minutes.

3. 3

   To prepare the chickpeas:

4. 4

   In a small bowl, combine sweet paprika, cumin, turmeric, salt and black pepper. Heat olive oil in a large non stick skillet. Add chickpeas and spices and toss gently, so the chickpeas are well coated with oil and spices. Cook over medium heat for 5-7 minutes. Set aside

5. 5

   Spoon rice or quinoa in a bow,l add chickpeas and top with kale. Serve warm with roasted cashews, if desired.