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🍽️ Creamy Kale Curry with Chickpeas

685 kcal · 30 min · 4 portions

Ingrédients

• 600 g fresh kale
• 2 onions
• 1 small red chili pepper
• 3 garlic cloves
• 1 piece ginger
• 2 tbsp ghee (clarified butter)
• 800 ml unsweetened coconut milk
• 1.5 tbsp Indian curry powder
• salt
• 400 g chickpeas (drained weight; from the can)

Préparation

1. 1. Thoroughly wash the kale under running water.
2. 2. Remove the tough stems from the kale leaves.
3. 3. Rinse the chili pepper.
4. 4. Slice the chili into thin rings.
5. 5. Remove the seeds from the chili rings.
6. 6. Peel the onion.
7. 7. Peel the garlic clove.
8. 8. Peel the piece of ginger.
9. 9. Finely chop the onion, garlic, and ginger.
10. 10. Heat 1 to 2 tablespoons of ghee in a pot.
11. 11. Add the chopped onion, ginger, chili, and garlic to the pot.
12. 12. Sauté the vegetables over medium heat.
13. 13. Sprinkle the curry powder over the mixture.
14. 14. Fry the curry powder briefly.
15. 15. Deglaze the mixture with coconut milk.
16. 16. Bring the coconut milk to a boil.
17. 17. Add the prepared kale leaves to the pot.
18. 18. Reduce the heat to a low setting.
19. 19. Season the curry with salt.
20. 20. Let the curry simmer gently covered on low heat for approx. 30 to 40 minutes.
21. 21. Add the drained chickpeas 5 minutes before the end of the cooking time.
22. 22. Taste the curry one last time and adjust seasoning if needed.
23. 23. Serve the hot curry on pre-warmed plates.

Nutrition par portion

• kcal: 685
• Protein: 18 g · Fett/Fat: 54 g · Carbs: 30 g