Curry Chickpea Stir-fry

The other day I made a stir-fry similar to this one just to use up some things in the fridge. So simple, it came out surprisingly tasty and nutritious. I just had to perfect the recipe so I could make it again and again. This fragrant dish has big curry flavor and is packed with protein, fiber, and colorful vegetables - a perfect meal!

Curry Chickpea Stir-Fry

2 cups kale, chopped
2 Tbsp water
1/2 cup onion, chopped
2 cups broccoli florets
1 cup grated carrot
1/2 cup red or yellow bell pepper, chopped
1 can garbanzo beans, drained
1 Tbsp curry powder
1 tsp ground ginger
1 tsp salt
Pepper to taste
2 cloves garlic, pressed
1 Tbsp honey
1 Tbsp lemon juice (about 1/4 of 1 lemon)

In skillet or wok sprayed generously with Pam and heated to medium-high, toss kale with water & cover. Steam for 3 minutes. Uncover and add onion & the rest of the veggies. Stir-fry for 3-5 minutes. Add beans, garlic, curry, ginger, salt, & pepper. Continue stir-frying for another couple minutes, until veggies are tender-crisp to preference and beans are hot throughout. Drizzle with honey and toss to coat. Remove from heat and sprinkle with lemon juice; toss to coat. Serves 2 as an entree, 4 as a side.