Ingredients
2 teaspoons vegetable oil
1/2 cup chopped onion
1/2 cup thinly sliced carrot
1/2 cup chopped red bell pepper
2 garlic cloves, minced
2 teaspoons curry powder
1 teaspoon chili paste with garlic
1/2 tsp grated peeled fresh ginger
6 cups torn kale
2 cups cooked brown rice
1 cup cooked quinoa
2 tablespoons minced fresh cilantro
1 tablespoon soy sauce
1 (15-ounce) can chickpeas, drained
Preparation
Heat oil in a large nonstick skillet over medium heat. Add onion, carrot, bell pepper, and garlic; sauté 2 minutes. Add curry, chili paste, and ginger; sauté 1 minute. Add remaining ingredients; cook 3 minutes or until thoroughly heated, stirring occasionally. Serve at room temperature.
