Kale and Chickpea Curry
I love Asian food! At home, I cook an Asian or Asian-inspired dish at least once a week like this Kale and Chickpea Curry recipe. This curry is delicious and super easy to make. It is perfect for a cos winter dinner!
Kale and Chickpea Curry Recipe
For this recipe for 4 people you need the following ingredients:
Ingredients
For the curry
- 2 fresh peppers (small Thai peppers)
- 3 cloves of garlic
- 1 shallot
- 4 cm of fresh ginger (about 2 tablespoons)
- 1 tablespoon of Red curry paste
- 400 ml coconut milk
- 10 cl of water
- salt
- fish sauce (optional)
- 1 lime
- Sunflower or coconut oil
The vegetables
- 1 bunch of Kale Cabbage
- 265 g chickpeas (cooked and drained, canned)
- 2 carrots
Are you missing an ingredient? See below if you can’t replace it with something else!
Preparation
Step 1: Cut the ingredients
Cut the shallot finely. Chop the garlic. Peel the ginger and chop it too. Wash, then cut the fresh peppers finely.
Warning! Fresh peppers can be very spicy. Use thin disposable plastic gloves to protect your hands. This will prevent you from unpleasant surprises by removing your lenses or rubbing your eyes for example! I speak with experience!
Wash and dry the kale. Cut it into medium sized pieces. Drain the chickpeas. Peel the carrots and cut them into thin slices using a peeler.
Step 2: The curry paste
Heat a little oil. Once the wok is hot, add the shallot, garlic, ginger and fresh peppers. Sauté for about a minute.
Then add a tablespoon of oil and the curry paste. Sauté the curry paste until it browns lightly. If the pasta sticks to the wok, it’s completely normal!
If you have the time, I highly recommend you to make your homemade red curry paste! Once you have the ingredients, it’s super quick and you can store it for later in the freezer! Go see my recipe for Homemade Thai red curry paste .
Step 3: Coconut milk
Once the curry paste begins to brown, add 10 cl of coconut milk to the wok to deglaze everything. Mix well using a wooden spoon and loosen the curry paste that still sticks to the sides of the wok.
Add the water then bring to a boil. Then lower and cook over medium heat. Add the rest of the coconut milk.
Step 4: Kale and chickpeas
Then add the chickpeas, kale and carrots. Cook for about 15 minutes over medium heat. Add some salt.
Then check the seasoning. If you like fish sauce (nuoc mam), add a little. The fish sauce has the effect of salting the dish.
Step 5: Serve
Serve the curry in a bowl with the jasmine rice. Add a dash of lime juice.
How to vary this Kale and Chickpea Curry recipe?
You can completely vary this Kale and Chickpea Curry recipe, here are some ideas:
- Replace the kale with spinach or some chard .
- Add cauliflower wire rack
- Replace the carrots with parsnip. They will give a delicious sweet taste to the curry.
If you liked this recipe, then you will surely like these other kale based recipes too!
- Green Shakshuka with Leek, Zucchini, Kale and Feta
- Kale, Apple and Feta Salad
- Kale, Goat Cheese and Hazelnut Toast
Do not hesitate to leave me a comment if you have questions!
Kale and Chickpea Curry
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Ingredients
For the curry
- 2 fresh peppers small Thai peppers
- 3 cloves of garlic
- 1 shallot
- 4 cm of fresh ginger about 2 tablespoons
- 1 tablespoon of Red curry paste
- 400 ml coconut milk
- 10 cl of water
- salt
- fish sauce optional
- 1 lime
- Sunflower or coconut oil
The vegetables
- 1 bunch of Kale Cabbage
- 265 g chickpeas cooked and drained, canned
- 2 carrots
Instructions
Step 1: Cut the ingredients
- Cut the shallot finely. Chop the garlic. Peel the ginger and chop it too. Wash, then cut the fresh peppers finely.
Step 2: The curry paste
- Heat a little oil. Once the wok is hot, add the shallot, garlic, ginger and fresh peppers. Sauté for about a minute.
- Then add a tablespoon of oil and the curry paste. Sauté the curry paste until it browns lightly. If the pasta sticks to the wok, it’s completely normal!
Step 3: Coconut milk
- Once the curry paste begins to brown, add 10 cl of coconut milk to the wok to deglaze everything. Mix well using a wooden spoon and loosen the curry paste that still sticks to the sides of the wok.
- Add the water then bring to a boil. Then lower and cook over medium heat. Add the rest of the coconut milk.
Step 4: Kale and chickpeas
- Then add the chickpeas, kale and carrots. Cook for about 15 minutes over medium heat. Add some salt.
- Then check the seasoning. If you like fish sauce (nuoc mam), add a little. The fish sauce has the effect of salting the dish.
Step 5: Serve
- Serve the curry in a bowl with the jasmine rice. Add a dash of lime juice.
