1-1/2 cups original
1- 19oz. can chickpeas
2 cups diced yams (approximately 1/2 a medium yam)
2 cups chopped kale (stems removed)
3/4 cup diced leek or onion
1 tbsp finely chopped lemongrass
1 tbsp finely chopped fresh ginger
1 tbsp finely chopped fresh garlic
2 tbsp sesame oil
2 tbsp unsalted curry powder
salt to taste
1 tbsp fresh lime juice
fresh chopped cilantro
1/4 cup chopped almonds or cashews
diced green apple or mango
In a large skillet, heat sesame oil on a high heat, add diced yams and curry powder and salt, brown evenly (but do not cook through) for approximately 5 minutes.
Lower the heat to medium and add the ginger, garlic, leek and lemongrass, sautee for another 5-7 minutes.
Add the and kale allow to reduce for another 5 minutes.
Add the chickpeas and continue to simmer until yams are cooked through and mixture is reduced, approximately 10-15 minutes.
Add lime juice at the end.
Serve on brown rice and top with fresh diced green apple (or mango), fresh cilantro, and chopped almonds or cashews.