Right. Chickpea and kale curry was not the dream dinner you were hoping for tonight. And forget getting the kids on board. Kinda seems unfinished, like it needs lamb meatballs or a ring of bologna on top. Believe me. This simple, incredibly easy, meatless, hassleless, exotically savory meal is totally, certifiably delicious.
I first made this meal as required by GOOP’s Annual Detox ‘diet?’ You know the one where we eliminate everything we live for sugar, caffeine, dairy…should I go on?…gluten, nightshades (potatoes!), soy, shellfish, tomatoes, etc. The list of what we can eat might be shorter. I love this diet, however, because I get loads of energy (you should see my closets and you’re welcome Container Store), I sleep well, lose a pound or three, and I kickstart better eating habits.
Chickpeas, honestly, why have you been hiding in my hummus all these years? And kale (eyeroll), one word, overexposure, but you deliver on flavor, color, texture and some killer nutrients. Together, you two, with some well chosen seasonings, create a glorious curry. Leftovers are even better.
chickpea & kale curry
You might have every ingredient in your pantry and can make this immediately. Impressive. If you need a store run, the list is short and manageable and might I suggest stocking up so in the future you know you have one meal you can whip up in a desperate moment. Feel free to add more stock and coconut milk if you’d like a slightly soupier consistency.
- 3 Tbsp olive oil
- 1 medium yellow onion, chopped
- 4 large garlic cloves, minced
- 3 tablespoons ginger, minced
- 1 tsp garam masala
- 2 tsp curry powder
- ½ tsp ground coriander
- 1 pinch cayenne pepper
- 1 14.5-ounce can chickpeas, rinsed
- 1 cup chicken stock
- 1 cup light coconut milk
- 2 packed cups finely chopped kale leaves (about ½ bunch)
- salt to taste
- lemon juice, to taste
- Heat olive oil in a dutch oven over medium heat. Add onion and a pinch of salt and cook for seven minutes, or until beginning to soften.
- Add garlic, ginger, and spices and cook another 2 minutes.
- Add chickpeas, stock, and coconut milk; bring the mixture up to a boil.
- Reduce to a simmer and cook gently for 10 minutes to allow the flavors to meld.
- Add the kale and another pinch of salt and simmer gently for 10 more minutes.
- Season to taste with salt and pepper and finish with a squeeze of fresh lemon juice just before serving.
recipe from goop.com and provided by your friends at crunchtimefood.com