Kale & Chickpea Curry Recipe

Name: Kale & Chickpea Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 1 teaspoon minced garlic; 1 teaspoon minced ginger; 2 tablespoons fried onions; 1/2 cup crushed tomatoes; 1 tablespoon tomato paste; 1/2 tablespoon cumin powder; 1/2 tablespoon coriander powder; 1.4 cups water; 15 ounces can chickpeas, drained and rinced (approx. 1.5 to 2 cups); 4-5 cups kale, torn into bite sized pieces; Salt to taste; 1 fresh whole red or green chilli (optional)

Servings: persons

1 teaspoon olive oil
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoons fried onions
1/2 cup crushed tomatoes
1 tablespoon tomato paste
1/2 tablespoon cumin powder
1/2 tablespoon coriander powder
1.4 cups water
15 ounces can chickpeas, drained and rinced (approx. 1.5 to 2 cups)
4-5 cups kale, torn into bite sized pieces
Salt to taste
1 fresh whole red or green chilli (optional)

1
Heat the olive oil in a pan over medium heat.
2
Add garlic, ginger and whole chilli (optional) to the pan and saute for approximately 1 minute.
3
Add the crushed tomato, tomato paste and all the spices and let cook for another 4-5 minutes.
4
Add the chickpeas and water to the pan, stirring occasionally.
5
After another 3-5 minutes, add the kale and let cook for another 1-2 minutes until the kale is soft.
6
Serve on its own or with some lemon wedges. Can also be enjoyed with roti or rice.

253

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 teaspoon olive oil, 1 teaspoon minced garlic, 1 teaspoon minced ginger, 2 tablespoons fried onions, and more.

Yes, Kale & Chickpea Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kale & Chickpea Curry

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