1 Large Bunch Kale washed & chopped
1 large onion chopped
1 large zucchini chopped - medium size chunks
1 cup cooked chickpeas
1 tsp garam masala
1 salt reduced stock cube
1 tsp sambar powder (I prefer MTR brand from the Indian Grocer)
1 cup oat milk
8 curry leaves (indian grocer)
In a large stockpot add 2cm water & chopped kale, cook for 5 minutes with the lid on, cool, add stock cube and oat milk, and puree in food processor or blender including all the liquid as some of the minerals have leached into the water and it should not be wasted.
Dry sautee` the curry leaves in a non stick pan on low heat until crisp, add the spices and herbamare, onion, zucchini and sautee` for 5 minutes until cooked. Add a little water if needed. Once cooked combine cooked chickpeas, pureed kale to the pan and warm through. I like to eat this several times per week for breakfast, lunch or as an accompaniment to an evening meal such as an Indian curry. By eating the kale pureed the cell walls are broken down and more nutrients are transferred into your body.