Kale and chickpea curry

• 份量: 4 servings
• 准备时间: 15 minutes
• 总时间: 40 minutes

配料

30 mL (2 tbsp) vegetable oil

1 green chili, thinly sliced

2 cloves garlic, peeled and thinly sliced

5 mL (1 tsp) cumin seeds

1 onion, peeled and thinly sliced

750 mL (3 cups) kale, stems removed and finely chopped, leaves roughly torn

5 mL (1 tsp) ground coriander

2 mL (½ tsp) turmeric powder

2 mL (½ tsp) cayenne powder

1 can (540 mL/19 oz) no salt added chickpeas, drained and rinsed

100 mL (⅓ cup + 1 tbsp) light coconut milk

Salt to taste

步骤

In a pan, heat oil over medium-high heat. Add sliced chili, garlic, and cumin seeds and cook for 15 to 20 seconds, then add onions and chopped kale stems. Sauté for 1 minute or until onions are soft but not browned. Add kale leaves and sauté until wilted.

Add ground coriander, turmeric powder and cayenne powder. Stir to combine well and coat kale in the spices. Add chickpeas and 250 mL (1 cup) of water, and cook for 5 minutes.

Add coconut milk and simmer for another 5 minutes, then remove from heat.

Serve and enjoy!