Easy Chickpea & Kale Curry
Serves: 2-3
Time: 20 minutes
This is the perfect quick and easy curry base to work with – you can change up what goes into it but it’s a really great sauce base to work with! It’s made with cupboard staples and takes no time at all to make so it’s a great staple meal to have up your sleeve. Serve it with rice for a perfect healthy fake-away evening!
Ingredients:
2 portions of brown rice
400g tin of chickpeas
400g can of chopped tomatoes
Half of a 400g can of light coconut milk
1 tablespoon of almond butter, or cashew butter (optional)
1.5 tablespoons of tomato paste
2 tablespoons of curry powder
1 teaspoon of turmeric
1 teaspoon of ground cumin
1 teaspoon of smoked paprika
½ a teaspoon of chilli powder
1 tablespoon of olive oil
3 garlic cloves (chopped finely)
1 medium onion
2-3 handfuls of kale removed from the stalk (or you can sub for spinach)
Fresh coriander to garnish
Juice of half a lemon (optional)
Cooking Steps:
Place a large pan over a medium heat and add your olive oil.
Once hot, add your onion and garlic and cook until fragrant, around 3-4 minutes.
Now add your spices and keep cooking for another 2 minutes approx. Add a dash of water if the spices start to stick to the pan.
Next, add the crushed tomatoes, coconut milk, nut butter and chickpeas. Simmer this for a few minutes, before bringing it to a low heat and cooking it for around 8-10 minutes.
Lastly, stir in the kale and let it wilt into it for the last 1-2 minutes. Add a squeeze of fresh lemon juice if adding it.
Serve topped with some fresh coriander and enjoy!