Kale & Chickpea Curry

Reasons I make this:

1. Outside is cold and this is warm.

2. It is a perfect thing to cook for my vegetarian friends.

3. It has your vegetables, starch and protein all in one pot.

4. Fibre, fibre, fibre (to keep you full longer).

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Prep Time: 5 minutes
Total Time: 25 minutes
Difficulty: Easy
Serves 2 to 3 (more as a side dish)

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• 1/8 tsp chilli powder (or to taste)

• 1 red or green chilli (optional)

• 1/8 tsp ground turmeric

• 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

Ingredients

• 11 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 ground cumin

• 1 1/2 tsp ground coriander

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Method

1. Heat the olive oil in pan over medium heat. 

2. 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.

3. 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.

4. Let the tomatoes cook in the pan for 4-5 minutes. 

5. Add the chickpeas and the water to the pan, stirring occasionally.

6. After another 3-5 minutes, add the kale and let cook for another 1-2 minutes until kale is soft. 

7. Serve it however you like! I enjoy it on its own with a little fresh lemon juice. 

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nutritional info (per serving)
calories 357 kcal - fat 16g - saturated fat 0g - protein 14g - carbohydrates 48g - dietary fibre 8g - sugars 6g - sodium 414mg

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