Cashew Curry With Kale

1 Cup Cashew Butter
4 Tbsp Red Curry Paste
2 Cups Tomatoes, Diced with Juice (about 4 Medium Roma Tomatoes)
Juice from 1 Lime ( 3 Tsp )
2/3 Cup Fresh Cilantro Leaves

Combine cashew butter, red curry paste, diced tomatoes with juice, lime juice and cilantro to blender. Puree until smooth.

Yields: 3 Cups

2 Bunches of Kale

Discard kale stems, slice leaves into 1/2" ribbons.

2 Tbsp Oil
1 Yellow Onion, Chopped
2 Garlic Cloves, Chopped
2 Carrot, Sliced into round Shape

2 Tbsp Low-Sodium Tamari

1/2 Cup Water

Heat oil in a pan, add onion and saute for 5 minutes in medium.

Add garlic and carrots, saute for 5 more minutes.

Add kale and mix.

Once the kale is all welted, add tamari and water, fold to coat vegetables in liquid.

Cover and cook for 6 minutes, until kale is tender but still green.

Turn off the stove and add cashew mixture and mix well.

Serve on top of quinoa or brown rice.

Yields: 5 Cups
Taste Note: Tastes AWESOME
Source: deliciousliving