Description
Served over rice, with a hint of coconut flavor, rich tomato sauce and lots of bold spices, this braised curried kale is hearty and full of flavor!
Ingredients
Scale
- 1 tbsp olive oil
- 1 large bunch kale, chopped
- 1 1/2 tsp curry powder, divided - Or make your own
- 1/2 tsp salt, divided
- 1/8 tsp pepper
- 1 cup hot water
- 6oz tomato paste
- 1/2 cup light coconut milk
- A small handful of roasted cashews (optional)
- For the spiced chickpeas:
- 2 tsp sweet paprika
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1 tbsp extra virgin olive oil
- 1- 15oz can chickpeas, drained
- Cooked rice or quinoa
Instructions
- Heat olive oil in a large deep skillet. Add kale, 1/2 teaspoon curry powder, 1/2 teaspoon salt salt and black pepper and sautee over medium heat for 3-4 minutes, tossing occasionally
- In the meantime, combine hot water and tomato paste in a medium bowl and carefully whisk well until the tomato paste dissolves. Add coconut milk, 1 teaspoon curry powder and 1/2 teaspoon salt, mix well and add it to the skillet. Cover and simmer for 30 minutes.
- To prepare the chickpeas:
- In a small bowl, combine sweet paprika, cumin, turmeric, salt and black pepper. Heat olive oil in a large non stick skillet. Add chickpeas and spices and toss gently, so the chickpeas are well coated with oil and spices. Cook over medium heat for 5-7 minutes. Set aside
- Spoon rice or quinoa in a bow,l add chickpeas and top with kale. Serve warm with roasted cashews, if desired.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Entree
- Method: Braising
- Cuisine: Vegan Indian
Nutrition
- Serving Size: 1/2 of the braised curried kale with chickpeas and without rice
- Calories: 556
- Sugar: 18
- Sodium: 1527
- Fat: 32
- Saturated Fat: 9
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 17
- Protein: 20
- Cholesterol: 0