Make this Easy Chickpeas & Kale Curry Simmered in Coconut Milk - Weeknight Meals Made Easy
Chickpeas & Kale Curry simmered in coconut milk and cooked in spices like cinnamon, cumin, mustard seeds & ginger garlic paste. Flavored with some dried mango powder and turmeric.
Ingredients
- 1 can chickpeas
- 6 oz of Kale
- 1 small red onion thinly sliced
- 1 red bell pepper
- 1 bay leaf
- 2 1- inch cinnamon stick
- 3/4 tsp. cumin seeds
- 3/4 tsp. mustard seeds
- 2 dried red chilies broken into 2 inch remove the top
- 1 tsp. ginger garlic paste Grind 2 garlic pods and 1 inch of ginger into a paste
- 2 tsp. mango powder amchur
- 1/2 tsp. of chili powder
- 1 tsp. turmeric
- 1 tsp. sugar
- 1 can of low fat organic coconut 🥥 milk
- 2 Cups of Water If using vegetable stock reduce to 1 Cup
- 1 Cup of Vegetable Stock Optional
- 2 T canola oil best to use a neutral oil instead of EVOO
- Salt to taste
Instructions
- Skip this step if using Can of Chickpeas. If using raw chickpeas, soak for 3-4 hours and add 1/2 tsp of turmeric, 1/2 tsp salt and 1/4 tsp of chili powder and double the water to chickpeas ratio. Pressure cook for 4 mins and let it naturally release pressure.
- Heat a Sauce pan, add the oil along with bay leaf, cinnamon, cumin & mustard. Let them cook for 30 seconds.
- Next add the onions, red chilies & cook for a min and add the ginger garlic paste. Stir to make sure the ginger garlic doesn’t stick to the bottom 2 mins.
- Add the red bell pepper sauté for a min and add the chickpeas along with 1 cup of water & 1 cup vegetable stock. Add the turmeric, amchur and the chili powder. Mix well, close the lid and cook for 5 mins until the chickpeas are a little softer.
- Now add the Kale and slowly mix until it’s wilted about 2 mins.
- Next add the coconut 🥥 milk, sugar and salt. Give it a stir and close the lid and cook for another 5-8 mins or until it’s bubbly.
- Turn off the heat and serve with a side of rice or quinoa.
- Enjoy!