After 7 hours of driving back from the beach in on and off pouring rain, I was ready to be home! It was hard to get myself unpacked and back out of the door to the grocery store but I wanted a quick and healthy home cooked meal after eating out more than usual. I picked up a few things for tonight and tomorrow’s meals while rice was cooking in my rice cooker and then got started on this quick chickpea curry. This morning I was thinking of what I have in my pantry that I could use tonight without having to get too many extra things. I thought of rice, chickpeas, kale, and tomato sauce so thought this curry would be simple and tasty and it certainly was. I didn’t feel like following a recipe so I threw whatever I wanted in there and it hit the spot. It’s unlike what I ate at the beach this week and definitely different than what I’ll eat in Italy next week. It made enough for my next few meals and I really enjoyed its complexity of flavor without a lot of effort.

Quick Chickpea Curry

1 can chickpeas, rinsed and drained

4 cups long grain brown rice, cooked

2 gold potatoes, diced

1/2 yellow onion, diced

1 tsp minced garlic

1/4 cup veggie broth

1/2 head cauliflower florets

3 cups kale, chopped

1 tsp garam masala

1/2 tsp cumin

1/2 tsp smoked paprika

1 tsp curry powder

1/8 tsp cayenne pepper powder

1/2 tsp turmeric powder

1/4 tsp onion powder

1 15 oz can tomato sauce

3/4 cup unsweetened almond milk

Salt to taste

1. In a large skillet, add onions and garlic to sauté for a few minutes.

2. Add in potatoes and cauliflower and mix to combine. Cook for 5-7 minutes to start cooking process with veggie stock.

3. Add in all spices and cook 1-3 minutes until fragrant and then add in tomato sauce and almond milk.

4. Pour in chickpeas, stir, and cover to simmer for 30ish minutes.

5. If too thick, add water (I added about 1/4 cup) and then add in kale to wilt.

6. After kale is soft, spoon curry mixture over brown rice and serve.