Curried Kale with Chickpeas

The original recipe is vegan – your choice!

1 T olive oil
1 onion, chopped
4 cloves garlic, pressed
1 T fresh ginger, minced
1 t cumin seeds
2 t garam masala
1 t coriander
1 t turmeric
1/4 t red pepper flakes

8 cups chopped kale, packed
1/2 cup chicken or vegetable broth, or water

1 cup milk, unsweetened soymilk or coconut milk
1/4 cup raw cashews
2 T nutritional yeast
2 T tomato paste

2 cans chickpeas, drained and rinsed
salt & pepper to taste

  • Heat olive oil in a large skillet over medium-high heat. Add onion and cook until softened and beginning to brown. Add garlic, ginger and cumin seeds and cook for 1 minute. Add the remaining spices and cook for another minute, stirring constantly to prevent burning.
  • Reduce heat to medium and stir in the kale and vegetable broth. Cover and cook until the kale is tender, about 5 minutes.
  • While the kale is cooking, put the milk, cashews, nutritional yeast, and tomato paste in the blender and puree until smooth. Then add the kale and blend until smooth.
  • Transfer blended mixture back to the skillet and bring to a simmer. Check seasonings and add more to taste. Stir in chickpeas and continue simmering about 10 minutes. Add salt and pepper to taste and serve over rice.

Adapted from Fat Free Vegan Kitchen 


One response to “Curried Kale with Chickpeas

  1. Pingback: Curried Kale with Tofu | Fahy Family Recipes

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