Curry powder is where we find turmeric, a brain food that has been used for centuries in cooking and has now been shown to help boost the brain's ability to repair itself.
Ingredients
or4 cups of kale, raw (84 g)
or1 tsp of oil, olive, salad or cooking (5 g)
or1 tsp of spices, onion powder (2 g)
or1 tbsp of carrots, cooked, boiled, drained, without salt (10 g)
or1 tbsp of peppers, sweet, green, raw (9 g)
or1 gram of spices, curry powder
or120 grams of chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt
or1 tbsp of coconut milk, canned (liquid expressed from grated meat and water) (15 g)
Preparation
1.
In a small saucepan, heat the oil over medium-high heat. Add the onion, carrot, and green pepper and sauté until tender, about 5 minutes. Add the curry powder and cook, stirring, for one minute. Add the chickpeas and coconut milk and stir until heated through. Spoon the chickpeas and coconut milk and stir until heated through. Spoon the chickpea mixture over the kale and serve immediately.
2.
In a small saucepan, heat the oil over medium-high heat. Add the onion, carrot, and green pepper and sauté until tender, about 5 minutes. Add the curry powder and cook, stirring, for one minute. Add the chickpeas and coconut milk and stir until heated through. Spoon the chickpeas and coconut milk and stir until heated through. Spoon the chickpea mixture over the kale and serve immediately.
