This was so good I just HAD to share!

Curry creamed kale with chickpeas and brown rice

1 tbsp coconut oil
1 bunch kale, chopped without stems
1 tbsp each: onion powder, garlic powder, curry powder
1/4 - 1/2 tsp red pepper flakes
1 can chickpeas (garbanzo beans) drained and rinsed
1 can coconut milk (full or low fat)
1/2 - 1 container yellow cherry tomatoes
1 cup cooked brown rice

Heat coconut oil in a large pan on medium high heat. When hot add kale and toss to cover. When kale is covered and starts to wilt add spices up to red pepper flakes. Toss then add coconut milk. Cover with a lid and cook until kale is soft, about 20-30 minutes. When kale is soft add chickpeas and tomatoes, add water if needed. Cook until tomatoes burst then add rice.

Serves 4-5.

We served this with seasoned chicken breasts. And it is SO yummy and satisfying!