1. Coconut Chickpea Lentil Kale Curry
1. Coconut Chickpea Lentil Kale Curry
- 2 tablespoons oil neutral used coconut
- 2 teaspoons coriander seeds
- 1 teaspoon cumin ground
- 2 1/2 TB curry powder
- 2 TB garam masala
- 20 dried curry leaves
- 1 large onion, diced
- 6 garlic cloves, minced
- 2- inch piece fresh ginger, minced or grated
- 2 tablespoons tomato paste
- 1 can diced tomatoes
- 1 carrot thinly sliced
- 2 teaspoons kosher salt
- 1 can 13.5 oz can full-fat coconut milk
- 13 oz water
- 3 tablespoons tahini
- 1 can chickpeas, drained and rinsed
- 1 cup cooked brown lentils
- 1 cup white beans or more chickpeas
- 4 large lacinato leaves cut thinly like Brasilian Cove
- Freshly squeezed lemon or lime juice, ½ to 1 tablespoon, to taste
- 1 big handful of cilantro leaves and tender stems, chopped
MAKE
Start with the oil and aromatics, place the onions and garlic in and let them sweat.
Add in the tomato paste and stir thru and let it cook for a minute or so.
Add in the can tomatoes and carrot and simmer for several minutes.
Next, add the coconut milk, water, tahini and simmer for a minute to combine.
Add in the beans and simmer for 15 minutes on low.
Next turn down the heat to low and add in the lacinato, lemon juice and cilantro.
ready to serve as soon as the kale is tender, 5 or so minutes.
Serve with rice
2. White Bean Tuscan Kale Soup
4 ribs celery diced
4 cloves garlic minced
1 large sweet onion diced
3 carrots cut in half and large diced
1 potato peeled and large diced
3 bay leaves
2 TB dried oregano
2 TB miso white paste
2 cans 13 oz white bean (i used navy beans)
1 -2 vegan bouillon cubes
3-4 large lacinato kale leaves rough chopped
salt to taste
3. Broccoli "cheddar" Soup
2 large potatoes peeled and rough chopped
2 carrots peeled and rough chopped
3-4 ribs of celery rough chopped
4 cloves garlic
5 cups broccoli
vegan bouillon
2 tsp dill
1 TB paprika or to taste
salt to taste
3/4 cup dried cashews (blended into the soup at the end)
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