Vegan | Chickpea & Kale Curry

Posted on October 15, 2019

One of our favorites.

Yield: 4 servings

Ingredients

3 tablespoons grapeseed oil or olive oil

1 medium yellow onion

kosher salt, to taste

4 large garlic cloves, finley grated

1 tablespoon finely grated fresh ginger

1 teaspoon garam masala

2 teaspoons curry powder

1/2 teaspoon ground coriander

1 14-ounce can chickpeas, drained and rinsed

1 cup low-sodium vegetable stock

1 cup light coconut milk

2 cups packed finely chopped kale leaves

Maldon sea salt

fresh lemon juice

 

Method

In a Dutch oven, heat the oil over medium heat. Add the onion and a pinch of kosher salt. Cook for about 7 minutes, or until beginning to soften. Add the garlic, ginger, garam masala, curry powder, and coriander and cook for 2 minutes more.

Add the chickpeas, stock, and coconut milk. Bring the mixture to a boil. Reduce the heat and simmer for 10 minutes.

Add the kale and another pinch of salt. Simmer for 10 more minutes.

Season with Maldon salt and lemon juice.

 

(Ref. "Chickpea & Kale Curry" recipe, The Clean Plate cookbook, page 141.)