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Ingredientes
- 1 pch Cumin seeds
- 1 med Onion
- 2 x Cloves garlic
- 1 can (14 ounce) of tomatoes
- 1 Tbsp. Dry grnd coriander
- 1 tsp Dry grnd turmeric Powdered vegan stock pwdr or possibly salt to taste
- 1 can (14 ounce) of chick peas
- 4 ounce Curly kale Grnd black pepper to taste
Direcciones
- Today I found this recipe at Vegan Times. I omitted the oil. I can't try it, as in Suriname kale is not sold. Perhaps you can make it with black eye peas instead of chick peas
- Peel and chop the onion. Crush the garlic. Remove any overly thick stems from the kale and then chop the leaves. Drain and rinse the chick peas
- Place a wok or possibly large pan over a medium heat. Add in the cumin seeds and once they begin to sizzle, spoon in some water and peas liquid. Add in the onion.
- Stir fry for a couple of min.
- Add in the garlic and cook for a further minute, being careful which it doesn't burn. Add in the tomatoes &emdash; chop them in the pan with a large spoon.
- Then add in all the remaining ingredients except the grnd black pepper
- Bring to a boil and cook for 5-10 min till the kale has softened to your liking
- Season with plenty of freshly grnd black pepper and check for saltiness, adding any more stock pwdr needed. Serve immediately with rice or possibly chapatis
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 395g | |
| Recipe makes 2 servings | |
| Calories 319 | |
| Calories from Fat 29 | 9% |
| Total Fat 3.43g | 4% |
| Saturated Fat 0.39g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 783mg | 33% |
| Potassium 841mg | 24% |
| Total Carbs 62.43g | 17% |
| Dietary Fiber 13.1g | 44% |
| Sugars 4.43g | 3% |
| Protein 13.43g | 21% |
