Chickpea Curry with Kale
Quick and flavorful meatless curry with chickpeas and kale, finished with a squeeze of fresh lemon for brightness.
Yields: Serves 4
Ingredients
- 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
Instructions
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.