Watch me make this dish here

3-4 Servings

Ingredients:

1 -2 tbsp of olive oil

1/2 yellow onion, diced

1/2 red bell pepper, diced

1/2 green bell pepper, diced

1 tsp minced ginger

1 tbsp of curry powder

1/2 tsp celery salt

1/4 tsp cayenne pepper

1/4 tsp fresh thyme

1/4 tsp black pepper

1 can of chickpeas

1 13.5 oz can of unsweetened coconut milk

1 cup of vegetable broth

3/4 tsp better than bouillon vegetable paste

2-3 cups of leafy greens

Instructions:

If you plan to serve the curry over rice or quinoa, cook according to package directions or add 1 cup of jasmine rice and 1 1/4 cup of water to a pot along with a pinch of salt and 1 tsp of vegan butter. Cook for 10-15 minutes or until the water is absorbed and the rice is fluffy

Start by dicing the yellow onion, red bell pepper, and green bell pepper. Mince the ginger and set it aside.

Heat 1-2 tbsp of olive oil in a large skillet over medium heat. Add the diced yellow onion, red bell pepper, green bell pepper, and minced ginger. Sautee for 3-5 minutes or until tender

Next, add the curry powder, celery salt, cayenne pepper, fresh thyme, and black pepper. Cook for 2 minutes

While that cooks, drain and rinse one can of chickpeas. Add them to the skillet and cook for 1-2 minutes

Now stir in the coconut milk, vegetable broth and better than bouillon vegetable paste. Cover and let simmer for 5-7 minutes until the liquid has cooked down but isn't fully absorbed

After 5-7 minutes, add the leafy greens (I used fresh kale) and mix well. Let simmer for 3 additional minutes.

Serve with cooked rice or quinoa