TRIPLE GREEN CURRY

Sauté the chopped onion in a generous amount of olive oil and curry paste over medium heat until soft. Use more oil than you think you need because once that's browned, add the kale and cook down until tender and fragrant. Next, add the broccoli florets and a splash of broth. Cook for about 10 minutes or until florets are soft. Add coconut milk, the rest of the broth, yogurt, chickpeas, and spices and bring to a boil. Once it boils, bring down to a simmer and cook for 20-30 minutes with constant stirring. Add more broth if you think it’s looking dry! At the very end, add the frozen peas and cook through until they’re warmed.