Creamy Curried Kale and Chickpeas

blog.fatfreevegan.com

sdbanks

1 large onion chopped

4 cloves garlic chopped

1 tablespoon ginger root minced, or 1 tsp. powdered ginger

1 teaspoon cumin seeds

2 teaspoons garam masala see below

1 teaspoon coriander

1 teaspoon turmeric

¼ teaspoon red pepper flakes

8 cups chopped kale 1 10-ounce bunch, about 6 ounces after stems removed, packed

½ cup low-sodium vegetable broth

1 cup unsweetened soymilk or other non-dairy milk

¼ cup raw cashews

2 tablespoons nutritional yeast optional

2 tablespoons tomato paste

2 15- ounce cans chickpeas drained and rinsed well

salt to taste

Directions at blog.fatfreevegan.com

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