Perfect for Fall Veggie Curry

1. Heat oil in a large skillet over medium heat. Add kale and zucchini, stir, cover, and let cook for approximately 5 minutes or until the kale has wilted and the zucchini has begun to soften.

2. Add the shallot and garlic and cook for a minute or two, stirring frequently, until the garlic is fragrant and the shallot begins to turn translucent.

3. Add the tomatoes and curry powder. Stir to combine, then add the vegetable stock. Cover and let simmer for 5 minutes.

4. Stir the chickpeas into the mixture and season with salt and pepper. Cover and simmer for another 5 minutes or until all the veggies are tender.

5. Serve curry over brown rice, topped with a dollop of Greek yogurt.