Another Recipe with Ingredients from The Farm. This week we used the kale and white turnips to make a tasty Indian curry vegan dish. We added chickpeas and served over lemony-herbed rice. Hope you give it a shot and enjoy it, too.
Ingredients
3-4 Turnips
3 cloves garlic
1 onion
1 inch fresh ginger
1 can diced tomatoes
1 can of chickpeas
2 cups chopped kale
1/2 cup chopped bell pepper
2 tbsn olive oil
1 tbspn organic honey
1 tbspn curry powder
1 tspn cumin
1 tspn turmeric
1/2 tspn crushed red pepper
1/2 cup fresh cilantro
1 lime
Season with salt
Prep
Chop onion, garlic, & ginger. Sauté in olive oil. Cook until tender.
Add turnips, peppers, & chickpeas and cook on low for 15 mins. Add spices, honey, and stir.
Add tomatoes.
Cover and simmer on low for 1 hour.
Serve as is or over lemony-herbed rice.
Garnish with lime & cilantro.
