• prep: 10 min
  • cook: 35 min
  • total: 45 min
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  • servings:
  • Ingredients

    • 1 tbsp olive oil
    • 1 large bunch kale, chopped
    • 1½ tspcurry powder, divided
    • ½ tsp salt, divided
    • ? tsp pepper
    • 1 cup hot water
    • 6oz tomato paste
    • ½ cup light coconut milk
    • A small handful of roasted cashews (optional)
    • For the spiced chickpeas:
    • 2 tsp sweet paprika
    • ½ tsp cumin
    • ½ tsp turmeric
    • ½ tsp salt
    • ? tsp black pepper
    • 1 tbsp extra virgin olive oil
    • 1- 15oz can chickpeas, drained
    • Cooked rice or quinoa

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 2
    • Amount Per Serving
    • Calories: 546 % Daily Value *
    • Total Fat: 26 g 39.32%
    • Saturated Fat: 7 g 35.8%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 2744 mg 114.31%
    • Calcium: 109 mg 10.91%
    • Potassium: 1178 mg 33.66%
    • Magnesium: 0 mg 0%
    • Iron: 6 mg 34.97%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 71 g %
    • Dietary Fiber: 14 g 56.48%
    • Sugar: 14 g
    • Protein: 14 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 3 g
    • Vitamin A 49.4%
    • Vitamin C 31.42%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat4
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch3
    • Exchange - Vegetables3
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total2 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total2 oz-eq

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