Kale & Chickpea Curry

January 21, 2018
0 Ratings
Photo by Jahan Lakhani
  • Serves 2-4
Author Notes

Reasons this is necessary in your life right now:
1) Its probably cold outside and this is warm.
2) It has your vegetables, starch and protein all in one pot.
3) Fibre, fibre, fibre (so you will stay full) —Jahan Lakhani

What You'll Need
  • 1 teaspoon olive oil
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 2 tablespoons fried onions
  • 1/2 cup crushed tomatoes
  • 1 tablespoon tomato paste
  • 1/2 tablespoon cumin powder
  • 1/2 tablespoon coriander powder
  • 1.4 cups water
  • 15 ounces can chickpeas, drained and rinced (approx. 1.5 to 2 cups)
  • 4-5 cups kale, torn into bite sized pieces
  • Salt to taste
  • 1 fresh whole red or green chilli (optional)
  1. Heat the olive oil in a pan over medium heat.
  2. Add garlic, ginger and whole chilli (optional) to the pan and sauté for approximately 1 minute.
  3. Add the crushed tomato, tomato paste and all the spices and let cook for another 4-5 minutes.
  4. Add the chickpeas and water to the pan, stirring occasionally.
  5. After another 3-5 minutes, add the kale and let cook for another 1-2 minutes until the kale is soft.
  6. Serve on its own or with some lemon wedges. Can also be enjoyed with roti or rice.

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