Chickpea and Kale Curry

Chickpea and Kale Curry
  1. 2 teaspoons olive oil
  2. 1/2 cup chopped red bell pepper
  3. 1/3 cup chopped yellow onion
  4. 3 cups chopped lacinato kale
  5. 2 teaspoons minced garlic
  6. 1 tablespoon garam masala (optional)
  7. 1 teaspoon curry powder
  8. 1/2 teaspoon ground cumin
  9. 1/2 teaspoon kosher salt
  10. 1/4 teaspoon black pepper
  11. 1 tablespoon creamy peanut butter
  12. 1-1/2 cups unsweetened coconut milk (refrigerated or canned)
  13. 1 cup chickpeas, drained and rinsed
  14. 1 tablespoon fresh lime juice
  15. Cilantro springs
  1. Heat oil in large, nonstick skillet over medium heat. Add bell pepper and onion; cook until softened, about 5 minutes, stirring occasionally. Add kale and garlic; cook until kale is softened; about 2 minutes. Stir in curry powder, cumin, garam masala, salt and pepper. Add peanut butter; stirring constantly for 30 seconds. Stir in coconut milk and chickpeas. Cook, stirring occasionally until sauce begins to thicken slightly; 12-14 minutes. Remove from heat; stir in fresh lime juice. Sprinkle with cilantro sprigs. Salt and pepper to taste. Serve over quinoa, rice or with naan bread.
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