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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 97.7
  • Total Fat: 4.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 752.0 mg
  • Total Carbs: 13.0 g
  • Dietary Fiber: 3.6 g
  • Protein: 3.4 g

View full nutritional breakdown of Coconut Curry Kale Stoup calories by ingredient
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Coconut Curry Kale Stoup

Submitted by: LANC92

Introduction

This is a cross between a stew and a soup - a stoup! Originally from Peas and Thank You. I added garlic and carrots and doubled the amount of curry powder. This is a cross between a stew and a soup - a stoup! Originally from Peas and Thank You. I added garlic and carrots and doubled the amount of curry powder.
Number of Servings: 6

Ingredients

    1 c. chopped onion
    1 clove garlic, chopped
    1 t. cinnamon
    1/2 t. chili powder
    1/2 t. cumin
    1/4 t. nutmeg
    2 t. curry
    2 1/2 c. vegetable broth or light and fat free chicken broth
    One 14 oz. can light coconut milk
    One 14 oz. can diced organic fire-roasted tomatoes (i.e. Muir Glen)
    One 14 oz. can chickpeas, drained and rinsed
    2 medium carrots, sliced thin
    1 c. organic kale, de-stemmed and torn into pieces
    1 tsp. sea salt
    Freshly ground pepper to taste

Tips

You can also add shrimp or cooked chicken when you add the kale to make it more of a one bowl meal.

This can also be cooked in a slow cooker: put everything but the kale in and simmer on low for 4-6 hours, add the kale and cook another 20-30 mins.


Directions

Saute onion and garlic in a medium stockpot sprayed with cooking spray and add remaining ingredients except kale. Bring to a boil, lower heat and simmer for 20-30 minutes. Add kale and cook for an additional 10 minutes or until kale is tender. Season to taste and serve.

Serving Size: Makes 6 1-cup servings.






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