My first attempt at a Buddha bowl. For this recipe I used black rice, yams, chickpeas, and kale.
Prepare the black rice: Rinse the rice well. 1 cup of rice to 1 1/2 cup of water. Start by boiling the water then reducing to a shimmer.
In a saucepan, I used a base of butter to sauté red onions and garlic. Seasoned with salt and pepper. I dropped the chickpeas and yams into the pan. I went over and sprinkled Indian spices and seasonings into the pan. I added some sundries tomatoes as well.
So the spices don’t stick to the bottom of the pot I drizzled some water. I then poured a light amount of almond milk into the curry pot.
To prepare the Kale, I drizzled some olive oil and salt and peppered the leaves. I️ chatted the kale in the oven for about ten minutes. Voila !