Delicious and wholesome. Made with chickpeas, kale, and fragrant spices, this protein-packed curry is the perfect midweek meal.
Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
FOR THE CURRY
- Olive oil
- 1 red onion, finely diced
- 4 cloves garlic, minced
- 5cm thumb of ginger, minced
- 5ml chilli flakes
- 5ml turmeric powder
- Salt and pepper to taste
- 2 x 400g tins of chickpeas
- 500ml vegetable stock
- 250ml whipping cream
- 200g kale
- Juice of 1 lemon
- 10g fresh thyme, picked
TO SERVE
- Blistered tomatoes
- Feta
- Olives
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Method
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1Place a Le Creuset 30cm Toughened Non-Stick Sauteuse on medium heat with a drizzle of olive oil. Once hot, add the onion and stir for about 2-3 minutes until fragrant.
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2Add the garlic and ginger and fry for a further minute. Add the chilli flakes and turmeric and stir until the spices are toasted and fragrant. Next, add salt and pepper to your preference.
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3Add both tins of chickpeas, reserving the liquid (this will be used to thicken the curry). Allow the chickpeas to gain colour from the turmeric and break down, constantly stirring for about 5 minutes.
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4Once the chickpeas have broken down slightly, add the vegetable stock. Simmer for 30–40 minutes, stirring frequently.
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5Taste and adjust your seasoning here if necessary. Add the kale and stir for 3-4 minutes until the kale has wilted. Stir through the cream, lemon juice, and thyme and taste for seasoning.
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6Serve with the blistered tomatoes, olives, feta, and extra chilli if desired.
