Potato, chickpea, and kale curry
Potato, Chickpea, and Kale Curry
Serves: 4 - 5
1 tbsp vegetable oil
1 medium onion, diced
3 cloves of garlic, minced
2-inch fresh ginger
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground cinnamon
¼ tsp ground cayenne pepper
¼ tsp ground black pepper
3 medium potatoes, chopped in 1 ½ inch pieces
19 oz canned chickpeas, drained and rinsed
28 fl. Oz canned tomatoes
½ - ¾ cup of low sodium vegetable stock (can be substituted by water or coconut milk)
4 cups of Kale, chopped with stems removed
*note: spices may be substituted by 2 tbsp of curry paste or curry powder
Heat oil in a pan on medium heat. Add onions and a pinch of salt and cook until translucent. Add ginger and garlic and cook for 30 seconds until fragrant.
Add in turmeric, cumin, coriander, cinnamon, cayenne and black pepper and cook for until fragrant.
Add potatoes, chickpeas, and tomatoes. Then add vegetable stock (or water or coconut milk).
Bring to a boil and then cover and simmer for 15 minutes.
Stir in kale and cover for 5 minutes or until kale is tender.
Serve immediately over rice.