Kale, Black Eyed Peas in Thai Yellow Curry Sauce
A local restaurant had a kale and Thai coconut dish. It was very good, but I wanted something more
exotic and tasty. Thus…this super, easy
recipe!
I bought a bottle of Thai Yellow Curry Sauce from Trader Joe’s. If you don’t have a Trader Joe’s near you,
you can substitute it with a similar sauce found in your local grocery or Asian
Market.
I’ve used fresh kale and frozen. The frozen is just as good…I recommend
it. However, if you use fresh kale, you’ll
want to remove the leaves from the stems, rinse thoroughly, chop and simmer in
water until soft (about 20-25 minutes) then add it to the dish.
I serve this with Quinoa.
Quinoa is a fabulous replacement for rice!
Suggestion: I sauté
the dry seasonings with the onions, as it releases the oils and the dish is
more flavorful.
Ingredients:
Kale (about 2 generous handfuls)
Red Pepper (half chopped)
Onion (small onion, chopped)
Sliced Mushrooms (1-2 cups)
1 can Black Eyed Peas (rinsed, well in cold water)
1-2 cloves of Garlic
1-2 Table spoons of Soy or Tamari Sauce
Coconut Oil
Toasted coconut for garnish
Seasonings: Paprika,
Chili Powder, Red Pepper flakes, Basil, Vindaloo Curry (or another exotic
curry, if you have it)
Add 2-3 Table spoons of coconut oil to a hot cast iron
pan. Add the onions, red pepper, garlic
and the dry seasonings. Sauté until
soft. Add the Thai Curry sauce, Kale and
black eyed peas stir. Cook for 2-3
minutes, add the mushrooms.
If it is too thick, add some water so it will be the
consistency of a very thick soup or chili.
Garnish with toasted coconut. Serve with Quinoa!
**Quinoa is easy to make.
1.5 cups of water to 1 cup of rice.
Put water in a pan, when it comes to a boil, add the rinsed quinoa, stir,
cover and cook at low heat for 20 minutes.
Check every couple of minutes, when it absorbs the water, fluff with a
fork.
