Coconut Curried Chickpeas with Kale – Organic India New Zealand
Warm up cold winter evenings with this bright, fragrant dish, packed with protein and fiber. Hearty but never heavy, the ORGANIC INDIA Tulsi Turmeric Ginger tea infusion balances the soothing...
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Ingredients
- 1 medium butternut squash
- 3 medium carrots
- 1 tablespoon plus 1 teaspoon olive oil, divided (or cooking spray)
- Sea salt
- black pepper
- 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
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