Chickpea and Kale Curry

We grew a garden this year and our kale has been doing really well.  Now we are faced with the problem of how in the world to use it all…

 

This is a nice and easy vegetarian meal if you like yellow curry and you have kale you need/want to use.  🙂

 

Ingredients:

2 T. olive oil

1 T plus 1/2 tsp curry powder

1 c. onions, diced

2 garlic cloves, minced

1 1/2 c. kale, stems removed and chopped

1 can coconut milk (13.5 oz)

2 cans garbanzo beans, drained (you may use just one can if you prefer- I actually cooked mine from dry beans in the crockpot the day before but cans work just fine)

1/2 c. tomato sauce

1 tsp sugar

dash salt

4 tsp lemon juice

Rice for serving

 

Directions:

Heat oil in a skillet on medium/medium high.  Add curry powder and cook while stirring for 1-2 minutes until aromatic.  Add onions, garlic and kale and cook until onions are clear (about 2-3 minutes).  After that, add the coconut milk, garbanzo beans, tomato sauce, salt, and sugar.    Stir it all together and then allow it to simmer for 5 minutes or so.  I served mine over brown rice.

 

Original recipe:  http://www.alaskafromscratch.com/2015/12/29/chickpea-curry-with-kale

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Author: glutenfreeveganish

I eat gluten, dairy, and egg free and want to make food that other people would want to eat too.

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