¼ cup Vegetable Broth (for sauteing)

½  yellow onion, diced

3 cloves garlic, minced

½ jalapeno, diced

1 tbsp. fresh ginger, minced

½ bell pepper, diced

2 carrots, diced

1 large tomato, diced

1/2 cup snow peas, cut off ends and chop

1 tbsp. curry powder

1 tbsp. turmeric

2 tsp. black pepper

2 tsp. paprika

2 tsp. dried basil

1 can chickpeas, drained & rinsed

1 cup kale

1 can light coconut milk

1 cup vegetable broth

1 Lime, juiced



  1. Saute garlic, onion, jalapeno, carrot and bell pepper in ¼ cup veggie broth.
  2. Add snow peas and tomato.
  3. Next add all spices and more veggie broth. Simmer for 5 minutes.
  4. Pour in chickpeas and coconut milk. Simmer again. Adjust seasoning if needed.
  5. Add lime juice and kale. Cook down until all veggies are soft.
  6. Serve curry with naan and rice.

Kayla Jacob

Personal Chef

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