Chickpea and Kale Curry

20 Apr

This is one of our staples. We’ve been eating it about once a week for the whole of winter, and I haven’t got tired of it yet. Wendy cobbled the recipe together from lots of different sources, often involving radical substitutions like chickpeas instead of chicken, so the original recipes would not really be recognisable. I’m going to call this a Wendy original.

It’s hearty, yet light, warming yet fresh and zesty. Altogether, it’s a very comforting vegetarian meal. The defining features of this dish are the mint, peas, and lime juice, so don’t leave them out on the assumption that it won’t make much difference. It will. The peas pop in your mouth to complement the meaty kale, and the citrus and mint cut through hot chilli and curry. The flavour profiles in this dish are really on point.

Chickpea and Kale Curry
1 onion, roughly chopped
1 carrot, diced
1-2 chillis, finely chopped
2 cloves garlic, finely chopped
1 inch chunk of fresh ginger, finely chopped
2 tins of chickpeas
1 tbsp curry powder
1 tbsp hot smoked paprika
1/2 litre veg stock
1/2 litre water
Several handfuls of curly kale, washed, stalks removed, and roughly chopped (the leaves, not the stalks – put the stalks in the bin)
2 handfuls of frozen peas
1 handful of mint, roughly chopped
Juice of 1 lime
Zest of 1 lime
1/2 a block of feta, crumbled

Gently sweat the onion, carrot, ginger, garlic and chilli for ten minutes or so. Add the chickpeas. Stir (do I have to tell you to stir?) Add the curry and paprika, stir again, and cook it in for a minute or so, to let the flavours all get to know each other.

Add the stock and water, and also the kale. Simmer together for about 40 minutes, until the liquid has reduced to a fairly thick stewy-broth like consistency (but it’s still going to be quite liquidy).

Then add the peas, lime juice and lime zest, and season to taste. Take it off the heat, but let it cook for another minute or so, to warm up the peas. But be quick, otherwise the lime will go bitter, and you don’t want the peas to go soft (I assume). Add the crumbled feta, and serve straight away in bowls. We often have this with some kind of bread, usually a toasted tortilla or a pitta bread. Mm mm mmm. I usually have this cold for lunch the day after, and it tastes just as good.


One Response to “Chickpea and Kale Curry”


  1. Week 16 – Summer 2010 « Zephyr Organics - September 29, 2010

    […] green kale (chickpea and kale curry) […]

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