Vegetable Curry Mess

I made this Monday - after just getting back from a weekend of overindulgence of burgers and nachos. I wanted simple. I wanted vegetables. I wanted healthy protein. And I wanted tasty. It certainly came out that way! And it was lunch today with a small portion of blackened salmon; some butternut squash; crackers; and 2 small apples.

Vegetable Curry Mess
Makes 4-6 portions

Ingredients
1 can whole tomatoes
1 can well rinsed chickpeas
1 can pumpkin (This ended up being a partial can that was leftover in the fridge and needed to be eaten.  A last minute, but welcomed addition.)
A decent amount of Kale
Spices on hand (cumin, curry, garlic powder, red pepper flakes, coriander, salt, whatever you have...)

Add everything to a pot. Crush tomatoes in your hands. (This is the best part.) Wash a few stems of kale and tear bits off the rib. Simmer all ingredients until you feel like eating, since you're basically just heating up vegetables. About 15-20 minutes. If you wanted more food it would be good with a piece of naan or rice.  Freeze remaining portions in handy dandy quart sized freezer bags.