Wednesday We Eat Vegan

We love Wednesday Vegan day!!! This week it's a lovely Kale and Chickpea Coconut Curry.


This was so easy to make (less than 20 minutes) and I was promptly sitting in front of Netflix with a guilty pleasure inhaling this. Super kid friendly as well :)




Prep time: 10-15 minutes Cook time: 20 minutes

Ingredients:

  • 1 bunch or 4-5 cups of chopped lacinato or dinosaur kale (stems removed & chopped, see step 1 for image & instructions)

  • 1 13.5 ounce can of full-fat coconut milk (or more if you want additional sauce)

  • 1 can of chickpeas or garbanzo beans, drained and rinsed

  • 1 medium sized yellow or white onion, diced small

  • 2 inch piece of ginger, minced finely or grated

  • 3-4 garlic cloves, minced finely or pressed

  • 1-2 tsp of oil

  • 1 tsp of dried oregano

  • 1 tsp of paprika powder

  • 1-2 tsp of curry powder (to taste)

  • 1/2 tsp of cumin powder

  • 1/4 to 1/2 tsp of salt (to taste)

  • 1/8 to 1/4 tsp of black pepper (to taste)

  • The juice of 1/2 to 1 whole lemon

  • 2 sprigs of green onions, chopped roughly

  • 1-2 handfuls of cilantro leaves, chopped roughly

Preparation:


1. Wash the kale well. I rinsed each leaf under running water and then let them soak in a bowl filled with water for a few minutes. After rinsing, you can remove the stems and chop roughly. Rinse and chop all the other ingredients, too. Drain and rinse the chickpeas.

(If serving with rice or grains, start preparing it now while you cook the curry to save time).


2. Heat up a pan on medium-high heat with some oil. Once the pan is hot, add the onions, garlic and ginger. Saute until the onions begin to caramelize (about 5-10 minutes).

3. Add all the spices and mix everything together. Let them toast for about 2 minutes.

4. Add the chickpeas and chopped kale. Mix well and saute for about 3-5 minutes.

Kale and chickpeas are getting soft and infused with all the flavor from the spices and herbs, as well as the onion, ginger and garlic! They are ready for the coconut milk.


5. Add the can of coconut milk and mix. Cook on medium to medium-high heat for about 10 minutes.

6. In the final 2 or 3 minutes of cooking, add the juice of 1/2 to 1 lemon, as well as the chopped green onions and cilantro leaves. Mix and serve! You can save some of the green onion and cilantro for garnish if desired. I like having this curry with white rice or a whole grain like brown rice, farro or quinoa. Yum!


Enjoy!

Brenda


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