Kale, Black Eyed Peas in Thai Yellow Curry Sauce

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.