Ingredients
- 1 yellow onion
- 2 garlic cloves
- 3/4 cup dried Montmorency tart cherries
- 1 small bunch kale
- 2 15-ounce cans chickpeas
- 2 tablespoons olive oil
- 1 1/2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon ground ginger
- 28-ounce can diced tomatoes
- 15-ounce can full-fat coconut milk
- 1 teaspoon kosher salt
- Brown rice, to serve
Directions (makes 4-6 servings)
Prepare the brown rice according to the package instructions.
Dice the onion. Mince the garlic. Roughly chop the tart cherries. Chop the kale. Drain and rinse the chickpeas.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add onion and saute 5 minutes, then add the garlic and sauté 1 minute. Add the curry powder, turmeric, and ginger and stir for 30 seconds. Carefully add the tomatoes and coconut milk. Bring to a boil, and then reduce heat to a simmer. Add the chickpeas, kale, cherries, and salt. Simmer for about 15 minutes until the kale is wilted and tender, and the curry is slightly thickened. Taste and add additional salt if necessary.
Serve with brown rice.
Credit to choosecherries.com