Ingredients
- 2 tablespoons olive oil, or as needed
- 10 ounces kale, chopped
- 1 tablespoon curry powder, or to taste
- 2 avocados – peeled, pitted, and sliced
- 1 (8 ounce) package tempeh, cut into cubes
- 5 small corn tortillas, cut into small triangles
Directions
Heat olive oil in a large skillet over medium-low heat; add kale and curry powder. Cook and stir kale mixture in the hot oil until wilted, about 5 minutes. Add avocados, tempeh, and tortillas; cook and stir until dry, golden brown, and crunchy, 30 to 40 minutes.
