Curries are a weeknight go to, especially if you happen to have a handy jar of prepared curry sauce in your cupboard. I stock up on those sauces when they go on sale to have them on hand those weeknights when you open the fridge, look at bits and bobs of veg and protein ask yourself, “Hmmm, what can I do with this?” This curry has onion, peppers, kale, cherry tomatoes, and chick peas. By the time the rice is ready, so is the curry.

Ingredients

  • 1 sweet onion coarsely chopped
  • 1 red pepper coarsely chopped
  • 1 head of kale (washed and coarsely chopped)
  • 2 c. of cherry tomatoes
  • 1 c. of cooked chickpeas (leftover chicken would work well too)
  • Jar of prepared curry sauce
  • Rice
  • 3 Tbs. Vegetable oil

 

Guidelines

  • While the rice is cooking, heat a skillet with a neutral oil (canola is good)
  • When medium-hot, add chopped onions and peppers
  • When the onions and peppers start to soften, add the kale (it may overfill the skillet, but will quickly cook down)
  • Mix well, when the kale is coated with oil and has started to soften, add rinsed cherry tomatoes
  • Turn down the heat to medium and mix occasionally
  • When the tomatoes start to soften or pop, add the curry sauce
  • Reduce the heat to a simmer
  • When the rice is ready serve with curry on top