Vegan Chickpea Curry with Zucchini and Kale
Ingredients
- 1/2 medium zucchini chopped
- 1 can chickpeas, drained and rinsed
- 1/2 can coconut milk
- 1 tbsp tomato paste
- 1 tbsp curry powder
- 1 tsp turmeric
- 1/2 tsp cumin
- 2 tbsp tamari
- 1 cup kale, de-stemmed and chopped
Preparation
Add the onion, mushrooms and zucchini to a non-stick frying pan and cook for 2-3 minutes, until the vegetables start to soften.
Add the chickpeas together with coconut milk, tomato paste, curry powder, turmeric, cumin and tamari.
Cook, stirring frequently, on a low-medium heat for around 5 minutes.
Stir in the kale at the last minute.
