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Name: Curly Kale and Chick Pea Balti
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 pn Cumin seeds; 1 md Onion; 2 Garlic; 1 14-oz can tomatoes; 1 tb Dried ground coriander; 1 ts Dried ground turmeric; Powdered vegan stock powder; 1 14-oz can chick peas; 4 oz Curly kale; black pepper Ground, to taste

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INGREDIENTS

1 pn Cumin seeds
1 md Onion
2 Garlic
1 14-oz can tomatoes
1 tb Dried ground coriander
1 ts Dried ground turmeric
Powdered vegan stock powder
1 14-oz can chick peas
4 oz Curly kale
black pepper ; Ground, to taste

Servings

INSTRUCTIONS

Today I found this recipe at Vegan Times. I omitted the oil. I cannot try it, as in Suriname kale is not sold. Perhaps you can make it with black eye peas instead of chick peas? Peel and chop the onion. Crush the garlic. Remove any overly thick stems from the kale and then chop the leaves. Drain and rinse the chick peas Place a wok or large pan over a medium heat. Add the cumin seeds and once they begin to sizzle, spoon in some water and peas liquid. Add the onion. Stir fry for a couple of minutes. Add the garlic and cook for a further minute, being careful that it doesnt burn. Add the tomatoes &emdash; chop them in the pan with a large spoon. Then add all the remaining ingredients except the ground black pepper Bring to a boil and cook for 5-10 minutes until the kale has softened to your liking Season with plenty of freshly ground black pepper and check for saltiness, adding any more stock powder needed. Serve immediately with rice or chapatis Posted to fatfree digest by "Boxel" on Nov 1, 1998,

NOTES

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Curly Kale and Chick Pea Balti

1 pn Cumin seeds
1 md Onion
2 Garlic
1 14-oz can tomatoes
1 tb Dried ground coriander
1 ts Dried ground turmeric
 Powdered vegan stock powder
1 14-oz can chick peas
4 oz Curly kale
 black pepper Ground, to taste

Today I found this recipe at Vegan Times. I omitted the oil. I cannot try  it, as in Suriname kale is not sold. Perhaps you can make it with black eye  peas instead of chick peas?    Peel and chop the onion. Crush the garlic. Remove any overly thick stems  from the kale and then chop the leaves. Drain and rinse the chick peas    Place a wok or large pan over a medium heat. Add the cumin seeds and once  they begin to sizzle, spoon in some water and peas liquid. Add the onion.  Stir fry for a couple of minutes.    Add the garlic and cook for a further minute, being careful that it doesnt  burn. Add the tomatoes &emdash; chop them in the pan with a large spoon.  Then add all the remaining ingredients except the ground black pepper    Bring to a boil and cook for 5-10 minutes until the kale has softened to  your liking    Season with plenty of freshly ground black pepper and check for saltiness,  adding any more stock powder needed. Serve immediately with rice or  chapatis    Posted to fatfree digest by "Boxel" <boxel@sr.net> on Nov 1, 1998,

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Nutrition

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Serving Size: 1 Serving (511g)
Recipe Makes: 2

Calories: 335
Calories from Fat: 32 (10%)

Amt Per Serving		% DV

	Total Fat 3.6g	5 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 1g
	Polyunsanturated Fat 1.4g
Cholesterol 0mg		0 %
Sodium 634.3mg		22 %
Potassium 1116.3mg		29 %
Total Carbohydrate 66.4g		20 %
	Dietary Fiber 14g	56 %
	Sugars, other 52.4g
Protein 14.4g		21 %
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Calories per serving: 335

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