Curry Chickpea Kale Brown Rice Freezer Stew

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 tablespoons curry powder
• 1 teaspoon ground ginger
• 2 15-ounce cans chickpeas, drained and rinsed
• 1 cup brown rice
• 4 cups low-sodium broth
• 1 13.5-ounce can light coconut milk
• 3 cups chopped kale
• 1/2 teaspoon kosher salt
• 1 lemon, juiced
• Optional: red pepper flakes or chopped herbs

Method

1. Warm olive oil in a large pot over medium heat.
2. Add onion and carrots. Cook 5 minutes, until softened.
3. Stir in curry powder and ginger for 30 seconds.
4. Add chickpeas, brown rice, broth, coconut milk, and salt.
5. Simmer 35-40 minutes, until the rice is tender.
6. Fold in kale and lemon juice. Cool before packing into freezer containers.