Canada / Canada's food guide
Kale and chickpea curry
This kale and chickpea curry is a quick and easy way to make a rich, flavourful dish. Serve with brown rice or wholegrain flatbread.
Ingredients
- vegetable oil30 mL (2 tbsp)
- green chili, thinly sliced1
- garlic, peeled and thinly sliced2 cloves
- cumin seeds5 mL (1 tsp)
- onion, peeled and thinly sliced1
- kale, stems removed and finely chopped, leaves roughly torn750 mL (3 cups)
- ground coriander5 mL (1 tsp)
- turmeric powder2 mL (½ tsp)
- cayenne powder2 mL (½ tsp)
- no salt added chickpeas, drained and rinsed1 can (540 mL/19 oz)
- light coconut milk100 mL (⅓ cup + 1 tbsp)
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
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!
