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I often crave the flavors of a good curry. The warm spice, the light heat, and the fabulous color get me every time. However, curry is more of a winter dish in my book. It is the perfect warming meal to come home to after a day spent outside in winter weather. When I got...Read More



Total time

22 minutes




  • 2 tablespoons coconut oil
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 0.25 teaspoon Garam Masala
  • 0.5 teaspoon chili powder
  • 0.5 jalapeno
  • 1 tablespoon minced ginger
  • 1 clove garlic
  • 1 tablespoon tomato paste
  • 0.5 onion
  • 1 teaspoon salt
  • 1 bunch kale
  • 1 (15)oz. can garbanzo beans
  • 2 tablespoons chopped pecans
  • 2 tablespoons chopped cashews


  1. In a large skillet melt the coconut oil. Stir in the curry powder, cumin, garam masala, chili powder, jalapeño, ginger, garlic, and tomato paste. Cook, stirring constantly, until the spices have become fragrant and the mixture has darkened in color, just 1-2 minutes should do.
  2. Add in the onions, salt, and 2 tablespoons water. Sauté until the onions are translucent, about 5 minutes.
  3. Add in the kale and garbanzo beans. Cover and cook until the kale has wilted and the garbanzo beans are heated through. Remove the pan from the heat and add in the pecans and cashews. Toss to combine. Serve.