Kale & Chickpea Curry

Ingredients

• 1 onion, finely chopped
• 3 cloves garlic, minced
• coconut oil
• 1 heaping teaspoon curry powder
• 1 1/2" ginger, minced
• salt
• 250 g chickpeas (9 oz), soaked overnight and cooked. OR use 2 15-oz cans
• 400 ml coconut milk (1 2/3 C)
• 250 g button mushrooms (9 oz), quartered
• juice of 1 lime
• 2 lemongrass sticks
• 1 large bunch kale
• 3 T soy sauce
• 2 T fish sauce
• 1 large bunch cilantro

Instructions

1. In a large skillet, heat enough oil to liberally coat the bottom and slowly fry the onion and garlic until soft. Add the curry powder, ginger, and salt, and stir.
2. Add the cooked chickpeas, coconut milk, mushrooms, lime juice, and lemongrass sticks; simmer for 30 minutes.
3. Meanwhile, remove the ribs from the kale and discard. Coarsely chop the leaves. When the chickpea mixture is done with its simmer, add the chopped kale, soy sauce, and fish sauce.
4. Serve over rice with cilantro sprinkled on top.