Quinoa and Kale Curry

Be flexible with this recipe.  Add bell peppers, cauliflower, or any other veggie to this dish. Omit the ingredients you don't love and add those you do.  If it gets a bit dry add chicken stock for some added moisture.   Ingredients 2 cups black quinoa 1 bunch kale 1 can chick peas 1 onion, chopped 1 cup carrots, cooked and diced 1 can coconut cream ¼ cup tomato puree or 3 oz tomato paste 1 tablespoon curry powder 1 tablespoon freshly grated ginger 1 cilli pepper ½ teaspoon turmeric 1 jalapeño, chopped (to taste) ½ cup slivered almonds, roasted Salt to taste Method Cook quinoa according to package instructions. In a skillet, sauté onion in olive oil. Add jalapeño, curry, and turmeric. Cook on medium heat for 5 min then add coconut cream, tomato puree, ginger, and chick peas. Simmer for 10 min then add kale. Stir until wilted and cooked then add quinoa. Finally add slivered almonds. Serve with indian or flat bread.