3 tablespoons olive oil
1 medium yellow onion
4 large cloves garlic, minced
3 tablespoons minced ginger
1 teaspoon garam masala
2 teaspoons curry powder
½ teaspoon ground coriander
1 small pinch cayenne pepper
1 (14.5-ounce) can chickpeas, rinsed
1 cup chicken stock
1 cup light coconut milk
2 packed cups finely chopped kale leaves (about ½ bunch)
salt and pepper to taste
lemon juice to taste
1. Heat olive oil over medium heat. Add onion and a pinch of salt and cook for 7 minutes, or until it begins to soften. Add garlic, ginger, and spices and cook for another 2 minutes.
2. Add chickpeas, stock, and coconut milk and bring the mixture to a boil.
3. Reduce to a simmer and cook gently for 10 minutes to allow the flavors to meld.
4. Add the kale and another pinch of salt and simmer gently for 10 more minutes.
5. Season to taste with salt and pepper and finish with a squeeze of fresh lemon juice just before serving.
1. Preheat the oven to 375°F. Line a baking sheet with parchment paper and place the squash halves (skin side down) and onion on it. Place the head of garlic on a piece of aluminum foil on the baking sheet.
2. Drizzle 1 tablespoon of the olive oil on each squash half. Drizzle another 1 tablespoon oil over the onion. Pour the remaining 1 tablespoon oil over the head of garlic and then wrap it completely in the foil. Season the squash and onion with salt and pepper.
3. Transfer the baking sheet to the oven. Roast 25 to 30 minutes, until the squash and onion are very tender. Let cool slightly, then scoop the squash out of the skin and into the bowl of a food processor.
4. Add the onion to the food processor. Squeeze the garlic cloves out of the skin into the food processor. Puree the mixture until relatively smooth.
5. Add the coconut milk and blend until very smooth. Season with the nutmeg and cayenne pepper.
6. Serve this dip warm, with vegetables on the side for dipping.
About Trainer Joe
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