Crunchy Curried Kale
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Ingredients50 m servings 440 cals
Original recipe yields 4 servings
- Heat olive oil in a large skillet over medium-low heat; add kale and curry powder. Cook and stir kale mixture in the hot oil until wilted, about 5 minutes. Add avocados, tempeh, and tortillas; cook and stir until dry, golden brown, and crunchy, 30 to 40 minutes.
- Cook's Note:
- For non-vegetarians, tuna or chicken may be used in place of tempeh.
Per Serving: 440 calories; 29.2 g fat; 36.3 g carbohydrates; 16.8 g protein; 0 mg cholesterol; 58 mg sodium. Full nutrition