A very simple, nourishing curry celebrating a pantries worth of immune boosting spices, budget savvy canned beans, and dried grains, this entirely plant based, vegan Chickpea & Kale Curry is not one to be missed. Divinely creamy, bone and soul warming, with subtle overtones of nutrition, I serve mine over fresh basmati rice, with an extra squeeze of lemon.
Chickpea & Kale Curry [serves 4]
recipe slightly modified from goop’s Chickpea & Kale Curry, 2016 goop Detox
2 tablespoons olive oil
1 medium yellow onion, diced
4 cloves garlic, minced
2-inch knob fresh ginger, peeled and minced
1 teaspoon ground garam masala
2 teaspoons curry powder
½ teaspoon ground coriander
pinch of cayenne
1 can (14 ounces) garbanzo beans, drained and rinsed
1 can (14 ounces) light coconut milk
1 cup low sodium vegetable broth
2 cups lacinato kale, roughly chopped
juice of ½ a lemon
salt & pepper to taste
In a large Dutch oven or heavy pot, heat olive oil over medium heat until just hot. Add onion and sauté, stirring frequently, until soft and translucent (about 7 minutes). Stir in garlic, ginger, garam masala, curry powder, coriander, and cayenne then continue to sauté until fragrant, an addition 2 minutes.
Increase heat to high, then add garbanzo beans, coconut milk, and vegetable broth. Bring curry to a boil, then reduce heat to medium-low, simmering for 10 minutes. Stir in kale and lemon juice then continue to simmer for an additional 10 minutes. Season to taste, serve and enjoy!
Nutritional Information [per serving = 1 cup]
260 Calories, 15g Fat, 26g Carbohydrates, 6g Fiber, 5g Sugar, 6.7g Protein