Coconut Curried Chickpeas with Kale – Organic India New Zealand

Ingredients

• 1 medium butternut squash
• 3 medium carrots
• 1 tablespoon plus 1 teaspoon olive oil, divided (or cooking spray)
• Sea salt and black pepper to taste
• 1 onion, peeled and diced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 tablespoon ground curry powder
• 1 ORGANIC INDIA Tulsi Turmeric Ginger tea infusion bag
• 1 cup boiling water
• 1 tablespoon soy or tamari sauce
• 2 14-ounce cans coconut milk
• 1 15-ounce can of chickpeas, rinsed and drained
• 2 cups chopped kale, fresh or frozen (about 5 ounces)
• Coriander and Lime for garnish