Kale & Chickpea Curry
Here are some of the reasons I have been making this a lot lately:
Its cold outside and this is warm.
It is a perfect thing to cook for my vegetarian friends.
It has your vegetables, starch and protein all in one pot.
Fibre, fibre, fibre (to keep you full longer)
The first few times I made it, I ate it before I took any photos (whoops!)
Prep Time: 5 minutes
Cook Time: 20 minutes
Serves 2-3 (if using it as the main dish, but it also works well as a side)
1 tsp olive oil
1 tsp garlic (paste or minced)
1 tsp ginger (paste or minced)
2 tbsp fried onions (or can use 1/4 of a fresh onion, chopped)
1/2 cup crushed tomatoes
1 tbsp tomato paste
1/4 tsp paprika
1 1/2 tsp cumin powder
1 1/2 tsp coriander powder
1/8 tsp chilli powder (or to taste)
1 red or green chilli (optional)
1/8 tsp turmeric powder
1/4 cup water
1 15-oz can chickpeas, drained and rinsed (approx. 1.5 - 2 cups)
4-5 cups kale, torn into bite sized pieces
Salt to taste
Heat the olive oil in pan over medium heat.
Add garlic and ginger. If using fresh onion, add an extra 1 tsp of oil and add chopped onion to pan. If using fried onions, wait to add them at the end.
After a minute (or when onion browned) add the crushed tomatoes, tomato paste and all the spices. If you are feeling brave, now is the time to add the fresh chilli.
Let the tomatoes cook in the pan for 4-5 minutes.
Add the chickpeas and the water to the pan, stirring occasionally.
After another 3-5 minutes, add the kale and let cook for another 1-2 minutes until kale is soft.
Serve it however you like! I enjoy it on its own with a little fresh lemon juice.