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 and Kale Curry
makes 4 servings
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!
recipe slightly modified from goop’s Chickpea & Kale Curry, 2016 goop Detox