Peggy S. Chickpea Curry Stew with Kale (Forks over Knives)

INGREDIENTS:

• 1 medium onion, finely chopped (1 cup)

• 1 Yukon gold potato, cut into ½-inch cubes (1 cup)

• 1 tablespoon curry powder

• 2 teaspoons garlic powder

• Dash cayenne pepper

• 2 cups chopped kale, with stems

• 1½ cups cooked chickpeas

• 1 cup unsweetened, unflavored plant-based milk

• ½ of a 15-oz. can diced tomatoes (¾ cup), undrained

• 2 tablespoons finely chopped cilantro

• 2 tablespoons lemon juice

• ½ teaspoon sea salt

• 1½ cups cooked brown rice, warmed

INSTRUCTIONS

1) In a large saucepan combine the first five ingredients (through cayenne) and ¼ cup water. Cook over medium 10 minutes, stirring occasionally. Add kale, chickpeas, milk, and tomatoes. Cook about 5 minutes more or until thickened, stirring occasionally.

2) Stir in cilantro, lemon juice, and salt. Serve stew over rice.