Chickpea and kale vege curry

desperately trying to finish everything fresh from my fridge that needs using. I made a huge batch of curry (leftovers to freeze & eat after below the line finished) had it with the rest of my quinoa/amaranth that I had cooked for the salad I made this morning for lunch

saute 1/2 to 1 onion in small amount of water to brown
add chopped portobello mushroom
2+ cloves garlic
1 red pepper
2 zucchini
1 head broccoli
1 chopped fresh tomato
1 dessertspoon curry (adjust this amount depending on taste and heat)
add 1 can of chickpeas
2 cans of tomatoes chopped in juice
1/4 cup red wine
1-2 tsp ground coriander
1-2 tsp ground cumin
stir in 1-2 cups chopped kale and cook until kale is tender.


mmm good!
just how many antioxidants can you fit into one meal????