Carrot-Apple-Kale Chickpea Curry

Twas the night before grocery shopping day, and all that could be found in the fridge was an apple, a pound of carrots and some wrinkling kale. What to do? Well, yes, calling the husband about ordering  some Thai take-out definitely crossed my mind. But, I was determined to make it to pay-day and it doesn't hurt to empty the fridge to do a little cleaning either. So what could I make?

Well, what would you do with some fresh carrots, an apple and some leftover kale? Would you try and make a soup or stew or what? I decided that a curry was a fresh and warm combo that could be made with my simple ingredients. Along with some staple, on-hand ingredients like homemade stock, raisins, canned chickpeas and quinoa I was able to whip up a fabulous, budget friendly dinner in no time at all. Another bonus: my toddler loved it! He loves to pick out all the pieces and ate two servings without a fuss. And when you find a healthy meal that is kid-friendly... you quietly rejoice to have another great dish to serve your family of three.

Carrot-Apple-Kale Chickpea Curry Dish
1-2 TB of olive oil or other cooking oil
1 large yellow onion finely chopped
3-4 garlic cloves, minced
optional: 2-3 stalks of chopped celery
1 inch of freshly grated ginger
1-15 ounce can of organic chickpeas (garbanzo beans)
2 TB of curry powder
2 TB of garbanzo bean flour (tapioca or rice flours could sub here)
1 pound of pealed and chopped carrots
1 large apple chopped
4 cups (1 quart) of stock (I used my homemade chicken bone broth)
splash-1/2 cup of non-dairy milk (I used So Delicious Coconut Milk)
2 cups of finely chopped kale (or other favorite green leafy veggie)
optional: handful of fresh cilantro or other fresh herb
1/2 cup of raisins (or other favorite dried fruit, apricots, dates)

squeeze some fresh lemon or lime to serve
pour curry over a bed of freshly cooked quinoa or brown rice

In a large pot, saute the chopped onion, garlic, ginger in the oil. Let saute for a few minutes and then add the washed chickpeas, curry powder and flour and continue to stir continually over medium heat. Then after a few minutes of cooking those flavors together add your chopped carrots and apples, stock and milk. Then let cook and bring to a boil and reduce the heat just a bit and add the kale, herbs and raisins. Let cook and reduce the broth until it is a thick and creamy sauce. This cooking process will be over low to medium heat for anywhere from 30-45 minutes. The carrots and apples will be extra soft and the curry-broth will have reduced by half. Cover and keep warm until serving. Serve over a bed of freshly cooked quinoa or rice and top with some fresh herbs or a splash of fresh lime or lemon juice if you desire. This recipe will easily serve between 4-6 people. Also, it can be easily doubled to make for a crowd.

It is thick, creamy, hearty and fresh all in one. It is a simple meal if you are like me and have many of these staples on hand. I love using the homemade broth in this meal because it only adds to the nutrients and vitamins my family is consuming. You can add more or less of the veggies if you prefer, and that goes for the chickpeas as well. I just used what I had and made do what with I didn't. The above measurements worked out perfect for my dish and it was a very yummy winter comfort-foods-kind of meal. And the combo of the sweet and savory really melts your heart (well stomach I guess). Maybe this would be a good dish to make for your valentine... a little sweet and a little spicy... :)

Plus, if you have leftovers- it works as a perfect warm up lunch or leftover dinner. You won't be missing any meat with the chickpea, veggie and quinoa combo. Lots of protein nutrients and flavor. If you haven't made a curry dish before and you must try this dish because it is so simple and delicious. Really, just as good as take-out, and not too much clean-up with an almost one-pot meal.

Hope you are having a fabulous week- Much love to you!