Kale and Chickpea Curry

A warming, flavoursome, healthy meal for all the family.

Serves 4 people


  • 1/2 large onion – finely chopped
  • 1 1/2 cloves garlic – finely chopped
  • 1/2 tablespoon(s) vegetable oil
  • 1/2 teaspoon(s) (heaped) medium curry powder
  • 12 1/2 grams grated fresh ginger
  • 1 green chillies (or 1 red) – finely chopped
  • Salt and black pepper
  • 125 grams chickpeas – soaked overnight and cooked (or two 400g tins)
  • 200 mL coconut milk
  • 125 grams button mushrooms – halved
  • Juice of 1 lime
  • 1 lemongrass sticks
  • 7 1/2 medium kale or Cavolo Nero leaves
  • 1 tablespoon(s) soy sauce
  • 1 tablespoon(s) Thai fish sauce
  • 1/2 large bunch of coriander

 

  1. Fry the onion and garlic gently in the oil until soft. Add the curry powder, fresh ginger, chillies, salt and pepper, and stir.
  2. Next, add the cooked chickpeas, coconut milk, mushrooms, lime juice and lemon grass sticks, and simmer for 30 minutes.
  3. Remove stems from the kale and chop the leaves into strips.
  4. Steam them for five minutes and then add them to the chickpea mixture.
  5. Add the soy and fish sauces.
  6. Scatter with coarsely chopped coriander. This is best served warm, when all the flavours seem to sing out.
  7. Serve with basmati rice and cucumber raita.

Method

  1. Fry the onion and garlic gently in the oil until soft. Add the curry powder, fresh ginger, chillies, salt and pepper, and stir.
  2. Next, add the cooked chickpeas, coconut milk, mushrooms, lime juice and lemon grass sticks, and simmer for 30 minutes.
  3. Remove stems from the kale and chop the leaves into strips.
  4. Steam them for five minutes and then add them to the chickpea mixture.
  5. Add the soy and fish sauces.
  6. Scatter with coarsely chopped coriander. This is best served warm, when all the flavours seem to sing out.
  7. Serve with basmati rice and cucumber raita.

Ingredients

  • 1/2 large onion – finely chopped
  • 1 1/2 cloves garlic – finely chopped
  • 1/2 tablespoon(s) vegetable oil
  • 1/2 teaspoon(s) (heaped) medium curry powder
  • 12 1/2 grams grated fresh ginger
  • 1 green chillies (or 1 red) – finely chopped
  • Salt and black pepper
  • 125 grams chickpeas – soaked overnight and cooked (or two 400g tins)
  • 200 mL coconut milk
  • 125 grams button mushrooms – halved
  • Juice of 1 lime
  • 1 lemongrass sticks
  • 7 1/2 medium kale or Cavolo Nero leaves
  • 1 tablespoon(s) soy sauce
  • 1 tablespoon(s) Thai fish sauce
  • 1/2 large bunch of coriander

 

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