What Get Curry

By Chef Nina Pullella (Nina Cucina Health)

yield 4 servings

Ingredients

2 Tbs cooking oil, such as ghee, coconut oil or olive oil

2 Tbs curry powder

pinch of black pepper

1 thumb (approx .7oz) ginger, grated

1 small (approx 8oz) sweet onion, diced

2 cans coconut milk + 1 can of water

1 small (approx 8oz) sweet potato, cubed

1 1/2 tsp sea salt

1 (approx 4oz) Japanese eggplant, cubed

1 (approx 4oz) carrot, sliced into half-moons

1/4 each (approx 8oz) green cabbage, chopped

1 can garbanzo beans

1 bunch kale, de-ribbed & torn into small pieces

4 cups steamed rice

1/2 bunch Cilantro, chopped, stems reserved

Directions

In a large skillet warm the oil over medium heat. Sauté curry powder, black pepper, ginger, cilantro stems and onion, until onions are translucent.

Add the coconut milk, water, sweet potato and salt, bring to a simmer, add the eggplant, cover and continue cooking until the eggplant and potato are almost tender. Add carrots and cabbage, cover and continue to cook until they begin to soften. Add beans and kale and cook until the greens are tender but still bright green in color.

Serve over rice and garnish with cilantro leaves.

Watch Nina’s cooking demo here

Recipe edited by Sarah Burchard