Perfect for Fall Veggie Curry

• 1 Tablespoon Canola Oil
• 4 leaves Kale, Stems Removed And Cut Into Ribbons
• 1 whole Zucchini, Halved Lengthwise And Cut Into 1/4 Inch Slices
• 1 Shallot, Thinly Sliced
• 3 cloves Garlic, Finely Minced
• 3 Medium-sized Heirloom Tomatoes, Cut Into A Large Dice
• 2 teaspoons Curry Powder (I Used Hot Curry, But Whatever You Have Would Work)
• 13 cups Vegetable Stock (or Water)
• 1 can (15 Oz. Size) Chickpeas, Rinsed And Drained
• Salt And Pepper, to taste
• Brown Rice For Serving
• Greek Yogurt For Garnish (optional)

1. 1.
2. Heat oil in a large skillet over medium heat.
3. Add kale and zucchini, stir, cover, and let cook for approximately 5 minutes or until the kale has wilted and the zucchini has begun to soften.
4. 2.
5. Add the shallot and garlic and cook for a minute or two, stirring frequently, until the garlic is fragrant and the shallot begins to turn translucent.
6. 3.
7. Add the tomatoes and curry powder.
8. Stir to combine, then add the vegetable stock.
9. Cover and let simmer for 5 minutes.
10. 4.
11. Stir the chickpeas into the mixture and season with salt and pepper.
12. Cover and simmer for another 5 minutes or until all the veggies are tender.
13. 5.
14. Serve curry over brown rice, topped with a dollop of Greek yogurt.

canola oil, zucchini, shallot, garlic, tomatoes, curry, vegetable stock, chickpeas, salt, brown rice

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/perfect-for-fall-veggie-curry/ (may not work)