My philosophy is simple: I believe what we consume is everything—from the foods we put in our body, to the ideas we feed for our minds, to the connections we have with others. Everything gives you energy, and what you take in determines how your life will be. My goal is to champion a healthy lifestyle that is simple, accessible, and gives your body what it needs to fuel your best life possible.
Prep Time: 5 min
Cook Time: 15 min
In a large pot over medium-high heat, add a little bit of olive oil. Add in the onion and cook for 3-4 minutes or until onions start to soften. Lower the heat to medium, add in the garlic and ginger and cook for an additional one minute. Add in the curry powder and season with salt and pepper. Add in the tomato paste, cook it out for 30 seconds. Add in the coconut milk or half and half followed by the chickpeas and kale. Let simmer for 5-8 minutes until kale is wilted. Season as needed.
Divide rice among serving bowls and top with the curry and cilantro.
Meat-eater in the group: Add shredded rotisserie chicken with the chickpeas and kale.
Kid-friendly: Substitute the chickpeas and kale for rotisserie chicken and their favorite veggie with a drizzle of the sauce.
Add spice: Add a pinch of cayenne in with the curry powder.
My philosophy is simple: I believe what we consume is everything—from the foods we put in our body, to the ideas we feed for our minds, to the connections we have with others. Everything gives you energy, and what you take in determines how your life will be. My goal is to champion a healthy lifestyle that is simple, accessible, and gives your body what it needs to fuel your best life possible.