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🍽️ Creamy Chickpea Curry with Crispy Kale

398 kcal · 30 min · 4 servings

Ingredients

• 200 g Kale (or alternatively Savoy cabbage)
• 1 Shallot
• 1 Garlic clove
• 5 g Ginger root
• 1 small Chili pepper
• 1 tbsp Peanut oil
• 0.5 tsp Curry powder
• 0.5 tsp Garam Masala
• 1 tsp red curry paste
• 100 ml Vegetable broth
• 200 g Chopped tomatoes (can)
• Salt
• Pepper
• 400 g Chickpeas (can; drained weight)
• 5 g Coriander (1 handful)
• 80 g Yogurt (3.5% fat) (4 tbsp)

Instructions

1. 1. Carefully pull the kale leaves away from the tough stems.
2. 2. Wash the leaves thoroughly and shake off the excess water.
3. 3. Cut the kale leaves into thin strips.
4. 4. Peel the shallot, garlic, and ginger.
5. 5. Chop the shallot, garlic, and ginger very finely.
6. 6. Cut the chili pepper in half lengthwise.
7. 7. Remove the seeds from the chili pepper.
8. 8. Rinse the deseeded chili pepper briefly.
9. 9. Finely chop the flesh of the chili.
10. 10. Heat some oil in a large pot.
11. 11. Add the shallot, garlic, ginger, and chili to the pot.
12. 12. Sauté the vegetables over medium heat, stirring, for 3 minutes.
13. 13. Sprinkle curry powder and garam masala over the mixture.
14. 14. Toast the spices for 1 minute.
15. 15. Stir in the curry paste.
16. 16. Add the prepared kale strips to the pot.
17. 17. Sauté the kale, stirring, for 2 minutes.
18. 18. Deglaze the dish with broth.
19. 19. Mix in the tomatoes.
20. 20. Let everything simmer on low heat for 20 minutes.
21. 21. Season the curry with salt and pepper to taste.
22. 22. Rinse the chickpeas under cold water.
23. 23. Let the chickpeas drain well.
24. 24. Add the chickpeas to the kale in the pot.
25. 25. Cook the curry for another 10 minutes.
26. 26. Wash the cilantro plant thoroughly.
27. 27. Shake the cilantro dry.
28. 28. Pick the cilantro leaves off the stems.
29. 29. Chop half of the cilantro leaves finely.
30. 30. Taste the curry one last time and adjust seasoning if needed.
31. 31. Stir the chopped cilantro into the curry.
32. 32. Serve the curry with 2 tablespoons of yogurt each.
33. 33. Garnish the dish with the remaining fresh cilantro.

Nutrition per serving

• kcal: 398
• Protein: 22 g · Fett/Fat: 13 g · Carbs: 45 g