Chickpea & Kale Curry

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Onions

  Raw

  1 cup, chopped or 160g

• Salt

  Table

  2 dash or 0.8g

• Garlic

  Raw

  4 cloves, minced or 12g

• Ginger root

  Raw

  3 tbsp or 18g

• Curry powder

  Spices

  2 tsp or 4g

• Cayenne pepper

  Spices, red or cayenne

  1 tbsp or 5g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  14 ½ oz or 411g

• Chicken stock

  Soup, home-prepared

  1 cup or 240g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  1 cup or 240g

• Kale

  Raw

  2 cup, chopped or 134g

• Pepper

  Spices, black

  1 dash or 0.1g

• Lemon juice

  Raw

  1 tsp or 5g

Directions

1. Heat olive oil in a dutch oven over medium heat. Add onion and a pinch of salt and cook for seven minutes, or until beginning to soften. Add garlic, ginger, and spices and cook another two minutes.
2. Add chickpeas, stock, and coconut milk; bring the mixture up to a boil.
3. Reduce to a simmer and cook gently for 10 minutes to allow the flavors to meld.
4. Add the kale and another pinch of salt and simmer gently for 10 more minutes.
5. Season to taste with salt and pepper and finish with a squeeze of fresh lemon juice just before serving.

Similar Foods

• Chickpea Curry
• Vegetarian Bean Curry
• Thai Red Curry with Butternut Squash and Chickpeas
• Curried Lentil Soup
• Vegan Potato Curry
• Vegan Caesar Salad