Quick Kale and Chickpea Curry

By Maggie Baird

Quick hearty curry filled with flavor that’s comforting and nutritious.

This recipe is gluten-free.

YIELDS: 4-6 servings

COOK TIME: 2o mins

PREP TIME: 10 mins

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INGREDIENTS

  • 1 large onion (about 2 1/2 -3 cups chopped)
  • 3 tbsp Olive oil plus 1 (divided)
  • 1 inch grated ginger (1 tbsp packed minced)
  • 3 large cloves garlic (1 tbsp minced packed)
  • 1 tsp Cumin seed
  • 1 tsp Fennel seed
  • 2 1/2 tsp Turmeric
  • 2 tsp Curry powder
  • 1 tsp garam masala (or add another teaspoon of curry powder)
  • 1/2 tsp Chili flakes or cayenne pepper
  • 1 can Coconut milk
  • 1 tbsp Tamari
  • 1 can 26.46 oz (750 g) Canned tomatoes
  • 2 cups Vegetable stock (2 cups water 4 tsp veggie base Better than Bouillon )
  • 3 cups cooked (2 cans drained) Chickpeas
  • ¼ cup Date syrup- or maple syrup, brown sugar, molasses, to taste.
  • 1 large bunch curly Kale (Tuscan kale would also work)
  • 1 block 397 g (14 oz) firm Tofu
  • 1 tsp sea salt plus more to taste
  • Pepper to taste
  • Juice of lime

OPTIONAL INGREDIENTS
Fresh Cilantro, Mint

RECIPE

  1. Wash and prepare kale (by removing leaves from stems)
  2. Bring a pot of water to a boil and place the torn kale into the boiling water for 30 seconds to one minute.
  3. Remove kale from water and drain in a colander.
  4. Add olive oil to a large pot and heat over medium high heat,
  5. Add Chopped onion to the oil and stir until it begins to soften.
  6. Add chopped garlic and grated ginger. Stirring to prevent burning.
  7. Make a well in the middle of the cooking onions and add the 4th Tablespoon of olive oil
  8. Add Fennel and Cumin seed to the hot oil and stir for 30 seconds
  9. Add Turmeric, curry powder, garam masala, red Chile flakes and heat in oil as spices become fragrant
  10. Add coconut milk and cook on medium for 2 minutes.
  11. Add tamari and canned chopped tomatoes
  12. Add Salt and pepper
  13. Cook on medium heat for a few minutes
  14. Add vegetable stock (or water with vegetable bouillon)
  15. Continue to cook until onions are desired softness
  16. Add chickpeas and kale and continue to cook to combine flavors
  17. Cut firm tofu into ½ cubes (or your desired size) and add to the curry.
  18. Heat through.
  19. Taste and add more salt and/or pepper.
  20. Serve topped with a squeeze of lime juice and if desired, chopped cilantro or mint.  Great with Rice, sweet or white potatoes or just as is.

 

Chef’s Notes

  • Feel free to add other vegetables you need to use up such as a sweet or white potato, broccoli, different greens such as collard greens, spinach etc.
  • If you don’t have all the spices you can just use curry powder to equivalent measurements and taste until you love it.
  • If you already have Kale or other greens cooked, you can just add it at the end.