Thursday, January 5, 2017

Chickpea Curry with Kale

2 tablespoons butter
1 tablespoon curry powder
1/2 cup onions, chopped
2 garlic cloves, minced
1 1/2 cups kale, finely chopped
1 (13.5 ounce) can coconut milk
1 (15.5 ounce) can garbanzo beans (chickpeas), rinsed and drained
1/4 cup plain tomato sauce
1 teaspoon sugar
salt to taste
2 teaspoons fresh lemon juice
chopped cilantro, for serving
warm flatbread or steamed rice for serving

     In a pot over medium heat, melt the butter. Add the curry powder and cook, stirring constantly, until fragrant and toasted, about 1 minute. Add the onions, garlic, and kale, cooking until the onions are translucent and the kale is wilted, about 2-3 more minutes. Pour in the coconut milk, followed by the garbanzo beans and tomato sauce. Stir to combine, add sugar and salt to taste. Bring to a simmer. Remove from heat. Serve the curry with chopped fresh cilantro on top and warm flatbread or steamed rice.

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