Having fresh garlic and ginger on hand is easy when you buy it
fresh and store it in the freezer. I don't peel the garlic before freezing - I
just throw it in a freezer bag then pull it out and peel/chop while frozen.
This recipe can be varied according to what veggies you have on hand. You can
even omit the chicken for an equally yummy and very simple vegetarian
dish. The spices and coconut milk are what make this recipe
delicious and interchangeable. This recipe was adapted from a dish
featured on Mel's Kitchen Cafe.
Ingredients:
1 T canola oil
2 cloves garlic, peeled and finely chopped
1 inch piece of peeled, freshly grated ginger
1/2 pound raw chicken breast, cut into small squares
1 large tomato, chopped
1 green, red, or yellow bell pepper, chopped
2 fresh kale leaves, chopped
1/2 t turmeric
pinch cayenne
1/2 t salt
1 t paprika
1 t Garam Masala
1 can coconut milk
2 t vegetable or chicken bouillon/powder
1 can black-eyed peas, drained
2 T fresh cilantro, chopped
2 cloves garlic, peeled and finely chopped
1 inch piece of peeled, freshly grated ginger
1/2 pound raw chicken breast, cut into small squares
1 large tomato, chopped
1 green, red, or yellow bell pepper, chopped
2 fresh kale leaves, chopped
1/2 t turmeric
pinch cayenne
1/2 t salt
1 t paprika
1 t Garam Masala
1 can coconut milk
2 t vegetable or chicken bouillon/powder
1 can black-eyed peas, drained
2 T fresh cilantro, chopped
To Prepare:
1. Heat oil in a large skillet on medium heat.
2. Add garlic and ginger, saute until garlic is golden.
3. If using chicken, add to the skillet, stir and cook for 5 minutes or until almost cooked through.
4. Add tomato, bell pepper, and kale. Saute for 1 minute.
5. Add spices and stir.
6. Add coconut milk, bouillon, and black eyed peas. Reduce heat and simmer on low, 5 to 10 minutes.
7. Add cilantro and serve with cooked rice.
1. Heat oil in a large skillet on medium heat.
2. Add garlic and ginger, saute until garlic is golden.
3. If using chicken, add to the skillet, stir and cook for 5 minutes or until almost cooked through.
4. Add tomato, bell pepper, and kale. Saute for 1 minute.
5. Add spices and stir.
6. Add coconut milk, bouillon, and black eyed peas. Reduce heat and simmer on low, 5 to 10 minutes.
7. Add cilantro and serve with cooked rice.
