Chickpea & kale curry
This Chickpea & Kale Curry combines protein-rich chickpeas and nutrient-dense kale with aromatic spices for a comforting, healthy meal. It's easy to prepare, making it perfect for a satisfying weeknight dinner.
Cook time 30 min
Prep time 15 min
Ingredients:
3 tbsp olive oil1 cup onion
2 dash salt
4 garlic cloves
3 tbsp ginger root
2 tsp curry powder
1 tbsp red pepper (spice)
14.50 oz chickpeas
1 cup chicken soup
1 cup coconut milk
2 cups kale
1 dash black pepper
1 tsp lemon juice
This Chickpea & Kale Curry is a delightful blend of hearty and wholesome ingredients, providing a nutrient-dense meal packed with flavor. Combining chickpeas, kale, and aromatic spices, this curry is both satisfying and simple to prepare, making it an excellent choice for a healthy weeknight dinner.
Instructions:
- Finely chop the onion.
- Mince the garlic cloves and ginger root.
- Drain and rinse the chickpeas.
- Chop the kale leaves, discarding thick stems.
- In a large skillet or pot, heat the olive oil over medium heat.
- Add the chopped onion and a dash of salt to the skillet. Sauté for about 5-7 minutes or until the onion becomes soft and translucent.
- Stir in the minced garlic and ginger root, and cook for another 1-2 minutes until fragrant.
- Sprinkle in the curry powder and crushed red pepper. Stir well to combine and cook for another 1-2 minutes, allowing the spices to toast slightly.
- Add the drained chickpeas to the skillet and stir to coat them with the spices.
- Pour in the chicken broth and stir. Bring the mixture to a simmer.
- Once the mixture is simmering, add the coconut milk. Stir well to combine.
- Bring the mixture back to a simmer and let it cook for about 10-15 minutes, allowing the flavors to meld together.
- Stir in the chopped kale, ensuring it is mixed well into the curry.
- Cook for an additional 5-7 minutes until the kale is wilted and tender.
- Season with a dash of black pepper and add the lemon juice. Stir well to combine.
- Taste and adjust seasoning if necessary, adding more salt or lemon juice to preference.
- Ladle the chickpea and kale curry into bowls and serve hot. This curry pairs well with rice, naan, or over a bed of quinoa.
This Chickpea & Kale Curry is not only easy to make but also loaded with nutrients and flavors that will leave you feeling nourished and satisfied. It's perfect for meal prepping or enjoying right away. Serve it with rice or your favorite naan bread for a complete meal.
Chickpea & kale curry FAQ:
The total cooking time for Chickpea & Kale Curry is about 30-40 minutes. This includes preparation and cooking time, making it a quick dish to prepare.
If you don't have chickpeas, you can substitute with other legumes like lentils or black beans. However, cooking times may vary, so adjust accordingly.
Yes, fresh kale is recommended over frozen for this recipe. Make sure to chop it and remove any thick stems before adding it to the curry.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage, typically 2-3 months.
For a vegetarian or vegan option, use vegetable broth instead of chicken broth. This will maintain the flavor profile while keeping the dish plant-based.
Cooking Tips:
- Ensure that you thoroughly rinse and drain the chickpeas to remove any excess sodium, especially if using canned chickpeas.
- You can adjust the spiciness by adding more or less red pepper flakes based on your preference.
- For a vegan version, make sure to use vegetable broth instead of chicken soup.
- Massaging the kale before adding it to the curry can help soften its texture and make it more palatable.
- If you prefer a thicker curry, let it simmer longer to reduce the liquid, or add a teaspoon of cornstarch mixed with a little water to thicken it.
Nutrition Facts
6 ServingsCalories 190kcal
Protein 6g
Carbohydrates 18g
Fiber 6g
Sugar 4.97g
Fat 18g
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