I get a new subscriber every now and again, I’m getting their, today someone joined my site so of course I have to check out hers, it’s only common curiosity, and common curtesy. Her recipes look great, she is mostly vegan or vegetarian but I want to try a few and post a few for my friends that are! 🙂 www.infinebalance.com Thanks Trish!!
- 1 tsp olive oil
- 1 onion, diced
- 2 cloves garlic minced
- 1 tsp ginger, grated
- 1 teaspoon, each: curry powder, cumin, coriander and turmeric
- Salt & Pepper to taste
- 3 cups chickpeas, cooked or canned.
- 1 Can of Cannelli White Beans
- 1 Can of Red Kidney Beans
- 14 oz can of diced tomatoes
- 4 cups water
- 1 bunch thinly sliced kale, about 2 cups
In a medium frying pan, heat oil over medium heat and sauté onions, garlic and ginger. 2-3 minutes until fragrant and beginning to soften. Add spices – curry powder through salt and cook another 2-3 minutes. Careful not to burn, reducing heat if needed. Add this mixture plus everything else to the slow-cooker. Turn it on high. Clean up your mess and go have a nap.
Cook on high for 3 hours, reduce heat to low and add kale and cook, covered for 15-20 minutes.
Dish could also be cooked on low for 6-8 hours, if your schedule needed it.