Coconut Curry Kale Stoup
IntroductionThis 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.
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
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.
Serving Size: Makes 6 1-cup servings.