Curried Chickpeas with Kale

Curried Chickpeas & Kale

Well, my Cavolo Nero, the dark green Italian variety of kale has grown to about 3 feet tall and still producing.  However, it needs to be used quickly as the leaves are acquiring a hint of bitter.  And as I don’t believe in waste, kale is the order of the day until the new very hardy Borecole variety I have planted for this winter’s supply of this beautifully nutritious and delicious brassica starts to produce fresh, green succulent leaves.  Simple as always and if you are really stuck for time, have you tried using ready fried onions – see here?  I do when I can’t be bothered to chop and fry onions and for most curries it works fine – use about 2 tablespoons for 1 onion. It is not gluten free so please be careful.

Here is some more information about this wonderful black kale if you are interested – click here

Ingredients

1 tin chickpeas, drained
125 grams chopped kale – any sort, I used Cavolo Nero
1 onion, sliced
2 tablespoons oil
3-4 cloves garlic, grated or chopped fine
1½ inch piece ginger, grated or chopped fine
2 teaspoons curry powder
½ teaspoon turmeric
2 heaped tablespoons plant based unsweetened yogurt (I use Sojade which I usually buy from As Nature Intended or Tesco’s dairy free yogurt is very good too)
2 tablespoons tomato puree
Salt

Method

  • Fry the onion in the oil until golden
  • Add all the spices, yogurt, tomato puree and salt and fry on low heat for 8-10 minutes until the spices are cooked. Add small splashes of water to stop it from sticking to the pan
  • Add kale and chickpeas and about 200-250ml of water
  • Cover and cook on low heat for about 20 minutes or until the kale is cooked through

2 thoughts on “Curried Chickpeas with Kale

  1. Looks great Rakshanda – your recipe for rice and lentils with crushed potatoes has become a favourite already – made it the other night with a small pot of Korma Paste added to the rice (on offer from Aldi) and it was lovely. Thank youxx Jan

  2. Hi Jan, I am so glad you like the mushy potatoes… love them myself! And the Korma paste added to the rice sounds very interesting indeed – I think I may give it a go myself. It is good that people don’t always follow recipes exactly as it is so much more exciting to tweak and adapt and create something delicious. Take care and thank you

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