CHICKPEAS & GREENS CURRY


Here's a tasty curry dish using whatever ingredients you have on hand. Sauteeing the spices at the beginning is my preferred method of preparing curry as I think it maximizes the flavor. Jalapeños add flavorful heat(can be omitted if preferred) and the lemon/lime juice adds a tangy twist. No rules, just yum.

INGREDIENTS

2 Tbsp curry powder

2 tsp mustard seeds

1/2 tsp ground coriander

1 Tbsp minced ginger

4 cloves garlic, minced

1 jalapeno pepper, deseeded and minced

1 onion, chopped

2 carrots, peeled & sliced

1 bell pepper, roughly chopped

15 oz can coconut milk

1/2 cup vegan broth (I used 'no chicken')

15 oz can chickpeas, drained & rinced

15 oz can diced tomatoes

1 bunch kale, destemmed & chopped

1/4 cup cilantro, chopped

1 lemon or lime, juiced

2 cups rice of choice

DIRECTIONS

1. Prepare rice according to package directions


2. In a large skillet over medium heat, add 2 Tbsp of olive oil. Add curry powder, mustard seeds and coriander and cook for 2 minutes, stirring constantly so not to burn. Add onions, carrots, ginger, garlic, and jalapeño, cook for 3 minutes then add bell pepper and continue to cook, stirring frequently for another 2 to 3 minutes. Add coconut milk, broth, tomatoes, chickpeas and 1 tsp salt. Bring to a boil,, lower heat and simmer for 8 minutes.


3. Stir in kale. Return to boil, lower heat and continue to cook until leaves wilted approximately 7 to 8 minutes.


4. Remove from heat; stir in cilantro and lemon juice. Serve over rice.

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