Creamy Kale Curry with Chickpeas
Ingredients
-
Fresh curly kale:
700
g
stems removed and leaves cut into bite-sized pieces
- Salted and roasted peanuts: 40 g
- Vegetable oil: 1 tbsp
-
Onion:
1
diced
-
Garlic:
2
cloves
minced
-
Ginger:
2
tsp
grated
- Yellow curry paste: 4 tbsp
- Full-fat coconut milk: 400 ml
-
Chickpeas:
400
g
drained and rinsed
- Water: 3 c
- Rice: 2 c
Cookware
- Large pot
- Small pot
Method
This creamy kale curry is made with chickpeas, peanuts, and a creamy coconut milk base! It's a delicious vegan dinner that can be ready in about thirty minutes.
Coat the bottom of a large pot with the vegetable oil and place it over medium heat. Give the oil a minute to heat up, then add the onion. Sweat the onion for about five minutes, stirring often, until it starts to soften up.
- vegetable oil: 1 tbsp
- onion: 1
Stir in the garlic, ginger, and yellow curry paste. Sauté the mixture for about one minute, until it becomes very fragrant.
- garlic: 2 cloves
- ginger: 2 tsp
- yellow curry paste: ¼ cup
Stir in the full-fat coconut milk, kale, and chickpeas. Raise the heat to high and stir the mixture while bringing the coconut milk to a boil. The kale will start to wilt as it heats up.
- full-fat coconut milk: 400 ml
- kale
- chickpeas: 400 g
In a small pot, bring water to a boil, then add the rice. The rice should be done after about .
- water: 3 cups
- rice: 2 cups
Once the coconut milk and the kale as softened a bit, lower the heat so that the liquid is cooking at a low simmer and cover the pot. Let the curry simmer for , occasionally uncovering it and giving it a stir. The curry is done cooking when the kale has gotten very soft.
Remove the pot from heat and season the curry with salt and pepper to taste.
Serve topped with peanuts over rice.