Veggie Curry with Chard and Kale:

Recipe by: Jennifer Bennett/ SLO Veg Recipe Creator
Instagram link click >here
Ingredients:
-1 can chickpeas, drained and rinsed
-1 can baby corn, drained, rinsed, and chopped into small pieces
-1 bunch rainbow chard, washed and chopped
-1 bunch of dino kale or beet greens, washed and chopped
-1 sweet onion, diced small
-2 tb olive oil
-pinch of salt
-2 tb tomato paste
-1 can diced tomatoes
-1 cup (plus extra if needed to thin out sauce) broth
-1 cup heavy cream
Spice blend:
-1 tsp curry powder
-1 tsp Moroccan spice blend (California wine and Poppies)
-1 tsp turmeric
-1 tsp paprika
-1/2 tsp cumin
-1/2 tsp garlic powder
Directions:
1. In a large saute pan, heat olive oil and saute onion until browned and fragrant.
2. Add in chickpeas and baby corn. Season with salt and spice blend. Stir until fragrant and then add in tomato paste and diced tomatoes and stir to combine.
3. Stir in broth and combine. Bring to a boil. Cover and reduce to a simmer for 15-20 minutes.
4. Remove the lid and stir in the greens. Saute until wilted and then stir in cream.
5. Simmer for 5 more min until cream is incorporated and greens are fully wilted. Serve over brown rice with your favorite hot sauce for some extra spice, we love Sambal for this recipe.