Curry Peas with Basmati Rice and Black Kale

Servings: 4
Prep time: 15
Cooking time: 60
  1. Peel and mince the celery, the onion and the carrots. Heat some coconut oil in a casserole and toast the curry for a few minutes. Rinse the peas and add them to the pan, stir well and combine the minced veggies, the bay leaf, the cayenne pepper and a sprinkle of salt and pepper. Cover with a liter of water and let it simmer on a low heat for 45 minutes. Add a few more hot water if needed.
  2. On a low heat, cook the basmati rice with 400ml water, until the liquid absorbs completely.
  3. Clean the black kale removing the harder central parts. (to do it quicker, hold the central part with a hand and pull the green part with the other hand) Boil the kale in slightly salted water for about 10 minutes, then drain it and squeeze the excess water.
  4. Plate the rice, the curry peas and the kale, still warm, and serve.