Perfect for Fall Veggie Curry Recipe

Name: Perfect for Fall Veggie Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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); ⅓ 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)

Servings: persons

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)
⅓ 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.

268

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Perfect for Fall Veggie Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Perfect for Fall Veggie Curry

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