This is the first dish we feature made by cookbook writer, chef, nutritionist and GRIMling Lisbeth Tordendahl.
She recently approached us, handing us over a copy of her book “Kål og Kærlighed”, which features over 100 recipes, all with cruciferous vegetables, which counts with cauliflower, cabbage, garden cress, bok choy, broccoli, Brussels sprouts and similar green leaf vegetables into their large family.
So be excited for many more to come, and if you can’t wait, we recommend you to get her book right away!
Her recipe is made with cooked soba noodles, which is basically buckwheat flower, but you can, of course, use other noodles if you prefer.
- 1 medium size onion
- 1 tbsp extra virgin olive oil
- 2 tsp medium strong curry powder
- 200 ml oat milk
- 1 large handful Tuscan kale (can be substituted with kale or broccoli)
- 1,5 tbsp peanut butter (crunchy or smooth)
- Cooked chickpeas (e.g. canned)
How to make it
- Cook the noodles according to instructions and prep your veg in the meantime: Slice the onion into small cubes. Wash Tuscan kale and cut into smaller pieces. Drain chickpeas if they come from a can.
- Heat the oil and sauté onions for 1–2 minutes. Add the curry powder, oat milk and a pinch of salt. Bring to a boil and let simmer with lid on for 4–5 minutes.
- Dilute the peanut butter in the sauce, add kale and let boil for approx. 1 minute. Add a little salt if necessary.
- Place noodles and chickpeas in a deep plate and pour the sauce over. Enjoy!
Recipe by Lisbeth Tordendahl