The first time I ever had curry—really had curry—I lived in Singapore. At night, I’d walk the streets, and the aroma of mingling spices filled the air. Food carts lined the way, and foods from all over the world were on display. I loved living and eating like a local. It always made me feel like a true aficionado.
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If you made those delicious Curried Cashew Kale Chips last week and you saved the leftover sauce, then you’re in for a real treat. You can whip up this meal in about 10 minutes. But no worries if you didn’t, the sauce ingredients and directions are below. It’s super easy to make, and at most it might add another five to ten minutes to your total cook time.
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If you could see me right now, it would be quite obvious that I’m nesting. Being almost seven months pregnant, I can’t help but think about the future and providing the healthiest environment for my family. That begins with food.
We already juice in the morning and have a well-balanced dinner, but what about snacks? We’re snacky people—what can I say! So, I called on the help of friend, plant-based expert and Model Behaviors Behaviorist Kathryn Knox of Stone Seven, to throw a party of two and put my new dehydrator (courtesy of some excited soon-to-be grandparents) to good use. Try these yummy curried cashew kale chips at home, and as always, I’d love to see your photos!
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