Kale and chickpea curry
This kale and chickpea curry is a quick and easy way to make a rich, flavourful dish.
Equipment
- pan
Ingredients
- 30 mL vegetable oil
- 1 green chili, thinly sliced
- 2 cloves garlic, peeled and thinly sliced
- 5 mL cumin seeds
- 1 onion, peeled and thinly sliced
- 750 mL kale, stems removed and finely chopped, leaves roughly torn
- 5 mL ground coriander
- 2 mL turmeric powder
- 2 mL cayenne powder
- 1 can no salt added chickpeas, drained and rinsed 540 mL/19 oz
- 100 mL light coconut milk ⅓ cup + 1 tbsp
- Salt to taste
Instructions
- In a pan, heat oil over medium-high heat. Add sliced chili, garlic, and cumin seeds and cook for 15 to 20 seconds, then add onions and chopped kale stems. Sauté for 1 minute or until onions are soft but not browned. Add kale leaves and sauté until wilted.
- Add ground coriander, turmeric powder and cayenne powder. Stir to combine well and coat kale in the spices. Add chickpeas and 250 mL (1 cup) of water, and cook for 5 minutes.
- Add coconut milk and simmer for another 5 minutes, then remove from heat.
- Serve and enjoy!
Nutrition
Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 400mgPotassium: 700mgFiber: 10gSugar: 2gVitamin A: 5000IUVitamin C: 60mgCalcium: 150mgIron: 4mg
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