• 1/2 cup quinoa, washed and drained
• 1 cup water
• 2 T red curry paste
• 1/2 cup cashew butter
• 1 cup diced tomatoes, undrained
• 1/3 cup cilantro
• 7 ounces kale
• 1/2 yellow onion,finely chopped
• 1 garlic clove, minced
• 1 carrot, thinly sliced
• 2 tsps tamari
• 1/4 cup water
• Juice 1 lime

Combine quinoa and water. Bring to a boil, then lower heat and simmer for 10 minutes.

Combine the cashew butter, curry paste, tomatoes with juice, lime juice, and cilantro in a blender, and puree till smooth. 

Remove the stems from kale, and coarsely chop.

In heavy skillet, over medium heat, warm a bit of either water or veggie broth and saute the onion for 5 minutes. Add the garlic and carrot and saute about 2-3 minutes more. (Add a spritz more water to prevent veggies from burning.) Fold in the kale till it wilts. Stir often. Add the tamari and water. Cover and cook for 4 minutes until the kale is tender.

Stir the cashew mixture into the veggies and stir well. Serve over the quinoa.

NOTE:  Use can use other grains of your choosing = brown rice, bulgur, faro,etc. Also, if you don't have cashew butter, use about 1/4 cup cashews and make sure you blend with other ingredients in high powered mixture like Vita Mixer.