1 chopped onion
1 cup broccoli florets
1 bunch tuscan kale
1/2 bag frozen peas
1 can chickpeas
1 can full fat coconut cream
1 container (5.3 oz) plain vegan greek yogurt
2 tbsp green curry paste
1 cup veggie broth
olive oil
sea salt
garlic powder
curry powder
sauté the onion in a generous amount of olive oil and curry paste over medium heat until soft. use more oil than you think you need because once thats browned add the kale and cook down until tender and fragrant. next add the broccoli florets and a splash of broth. cook for about 10 minutes or until florets or soft. add coconut milk, rest of the broth, yogurt, chickpeas, and spices and bring to a boil. once boil bring down to a simmer and cook for 20-30 minutes with constant stirring. add more broth if you think it’s looking dry! at the very end add the frozen peas and cook through until they’re warmed.