Kale and Chickpea Curry
A hearty and nutritious curry with kale, chickpeas, and aromatic spices.
15 mins
Prep Time
25 mins
Cook Time
4
Servings
Ingredients
- 2 cups kale, chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Nutrition Facts
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Instructions
Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent, about 5 minutes.
Add minced garlic and grated ginger to the pot. Sauté for another 1-2 minutes until fragrant.
Stir in curry powder, turmeric, cumin, and coriander. Cook for 1 minute to toast the spices, releasing their flavors.
Add diced tomatoes and coconut milk to the pot. Stir well to combine and bring to a gentle simmer.
Add drained chickpeas and chopped kale. Stir to coat the kale and chickpeas with the curry sauce. Simmer for 10-15 minutes until kale is tender.
Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
Chef's Tips
- Kale Prep: Remove the tough stems from the kale leaves before chopping for a more tender texture.
- Spice Level: Adjust the amount of curry powder or add chili flakes for extra heat.
- Creaminess: For a richer curry, use full-fat coconut milk.
- Protein Boost: Add tofu or paneer for extra protein.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
