This quick and easy chickpea kale curry is full of nutrient-packed vegetables that will leave you feeling light and energized, but it's also a great vegan comfort food. This makes a large amount, and freezes well.
Course Main Course
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 4people
Ingredients
1teaspooncoconut oil
1smallred onionfinely chopped
1medium-sized sweet potatodiced
2clovesgarlicminced
3cmpiece of fresh gingerminced
400ml candiced tomatoes
125ml / 1/2 cupvegetable stock or water
120ml / 1/2 cupfull-fat coconut milk, cream only
300grams / 1 1/2 cupscooked chickpeas
80grams / 3 cupsfresh kale, chopped with stems removed
Brown rice, to serve
Spice Blend
1teaspooncumin
1teaspoonturmeric
1teaspoonground coriander
½teaspoonfenugreek seeds
½teaspooncayenne pepperto taste
1teaspoonsea saltto taste
1teaspoonmethi leaves, to finish
Instructions
Heat a large pan over medium heat and melt the coconut oil. Add the onion and cook for a couple of minutes, or until fragrant and translucent. Stir in the sweet potato and cook for another two minutes.
Add the garlic, ginger, and spice blend, and cook for another 30 seconds. Add the tomatoes, stock, and coconut milk, then stir to combine. Cover and increase the heat to bring the curry to a low boil. Add the chickpeas, then reduce the heat to low and simmer for about 20 minutes, or until the sweet potato is tender.
Once the sweet potato is cooked, remove the curry from the heat and stir in the kale. Taste and season as needed, then add the methi leaves if using and serve hot with brown rice or naan.
Notes
• 1/2 cup of rice, cooked, is usually appropriate per person.